Quick and delicious, this Asian-style chicken salad is perfect for a late-summer supper or an impressive starter.
Ingredients
- For the tamarind-glazed chicken
- 3 tbsp ready-made
tamarind paste - 1 tbsp grated
ginger - 2
garlic cloves, crushed - 1 tsp
salt - ½ tsp ground
cumin - 1 tbsp
honey - 8
chicken thighs, bones and skin removed
- 3 tbsp ready-made
- For the dressing
- 1 tbsp
tamarind paste - 1 tbsp
fish sauce - 1 tbsp
soy sauce - 1
lime, juice only - 1 tbsp
palm sugar - 1 large red
chilli, finely sliced
- 1 tbsp
- For the salad
- 110g/4oz mizuna leaves
- 1
cucumber, cut in half lengthways, finely sliced on the diagonal - 1
mango, skin removed, stone removed, flesh julienned - ½ fresh
coconut, flesh only, finely shredded - 1 large handful fresh
mint leaves - 1 large handful fresh
coriander leaves - 1 large handful fresh Thai
basil (holy basil) - 1
red onion, finely sliced, soaked in iced water
Preparation method
For the tamarind-glazed chicken, mix the tamarind paste, ginger, garlic, salt, cumin and honey together in a bowl until well combined.
Add the chicken and mix well until completely coated. Cover and chill in the fridge for at least 2 hours, and preferably overnight, to marinate.
When the chicken has marinated, heat a griddle pan over a high heat. Add the marinated chicken thighs and cook for 2-3 minutes on each side, basting occasionally with the excess marinade, until golden-brown grill marks appear on the chicken and it is completely cooked through.
Remove the chicken from the pan and set aside to rest for 1-2 minutes, then cut into 1cm/ 1½in slices. Keep warm.
For the dressing, whisk the tamarind paste, fish sauce, soy sauce, lime juice and palm sugar in a bowl until the sugar has dissolved and the mixture is well-combined. Add the chilli and set aside.
For the salad, mix the mizuna leaves, cucumber, mango, coconut, mint, coriander and Thai basil together in a large bowl. Drain the red onion slices and mix them into the salad. Add the sliced tamarind-glazed chicken and drizzle over the dressing. Mix the salad until the dressing coats the leaves, then serve.