Grilled Chicken and Mango Salad with Sesame Vinaigrette
Servings
4serves
Servings
4serves
Ingredients
Instructions
  1. Pre-heat a grill or grill pan to medium high heat. On a clean work surface, stack four 30cm square sheets of plastic wrap. Place 1 chicken breast on the stacked plastic sheets. Cover the chicken with another stack of plastic wrap. Using a meat mallet, lightly pound the chicken breast until it is thinned to about a 6mm thickness, being careful not to rip or tear the chicken breast. Remove the pounded chicken breast and repeat with the remaining chicken breasts.
  2. Mix the ground coriander, cumin, fennel, cayenne pepper and turmeric in a medium mixing bowl. Season both sides of each chicken breast generously with the spice mixture and sprinkle with salt and pepper. Save any of the remaining spice mix for a later use. Drizzle with a little olive oil and rub the spice mixture to coat the entire surface of the chicken breasts. Lay the chicken breasts on the grill and cook until brown grill marks form and the chicken is just cooked through, about 2 minutes per side. Transfer the chicken to a plate and let rest for 2 minutes.
  3. While the chicken is resting, whisk the vinegar in a large mixing bowl and slowly drizzle in the olive and sesame oil while whisking. Season to taste with salt and pepper and add the green onions. In a separate large mixing bowl combine the greens, tomatoes and mango and mix well. Toss with enough vinaigrette to coat and mix well. Season to taste with salt and pepper.
  4. Using a large sharp knife, cut the chicken into thin slices. Mound the salad onto the centre of 4 serving plates and fan 1 sliced chicken breast next to each salad. Garnish with the chopped cashews and serve immediately.