Recipe : Chicken Pawpaw Salad with Curry Dressing
Apr 17th, 2008 by Susan
Ingredients:
4 small chicken breast fillets
1 tbsp olive oil
2 tsp soy sauce
1 clove garlic, crushed
750g (1.5 lb) pawpaw, seeded and peeled and chopped into 2cm (3/4 inch) cubes
1 red, yellow capsicum - seeded and thinly sliced.
1 small fennel bulb, thinly sliced
1/3 cup (50g / 1.75 oz) macadamia nuts, lightly toasted and chopped
1/3 cup (20g / 3/4 oz) chopped mint
lemon wedges, to serve
Curry Dressing:
3/4 cup (185g / 6 oz) whole-egg mayonnaise
1 cup (250g / 8 oz) plain yoghurt
1 tsp soy sauce
1/2 - 1 tsp curry powder, to taste
Method:
Trim the chicken of any excess fat or sinew, then coat with the combined oil, soy and garlic. Marinate for at least 20 minutes. Chargrill or barbecue each side for 3-4 minutes, then thinly slice on the diagonal.
To make the curry dressing, combine all the ingredients in a bowl, adding curry powder to taste. Combine the pawpaw and vegetables in a bowl and fold through half the dressing. Arrange the salad on a plate, top with the chicken and a dollop of the remaining dressing. Sprinkle with the macadamias and mint and serve with lemon wedges.
