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Skinless, fragrant chicken salad with lime & chilli dressing

Made at The Ivy | Serves 2

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2 skinless free range, organic chicken breasts
1 ltr chicken stock (a good quality stock cube will do, but do use all the trimmings from the vegetables & herbs including ½ a stick of lemon grass)
3 spring onions, thinly sliced at an angle (save one for garnish)
½ small bunch of flat leaf parsley, chopped
½ small bunch of coriander, chopped (keep a little aside unchopped for garnish)
½ small bunch of mint, finely chopped
1 large carrot, Julienned
30g bean sprouts
20g white radish or mooli, Julienned

For the lime and chilli dressing
Juice of 2 limes
2 tbsp Manuka honey
1 medium sized red chilli, finely chopped
1 medium sized green chilli, finely chopped
A small pinch of dried chilli flakes
4 lime leaves, deveined
½ a stick of lemon grass
1 garlic clove, peeled and crushed
2cm ginger, peeled and finely chopped
1 tsp coriander powder
150ml coconut yoghurt (a little more if you want a thinner consistency)
2 tbsp fish sauce

To make the dressing, place chilli, lime leaves, garlic, lemon grass and ginger into a pestle & mortar and pound until juices start to flow (you could use an electric grinder if absolutely necessary). Once pounded and the juices have come out, squeeze and sieve the mixture and retain the liquid for the dressing. Discard everything else. Add the honey and lime juice to the liquid and stir well. Mix in the coconut yoghurt. Taste-wise, you’re looking for a fragrant, sweet and sour flavour and consistency-wise, this should resemble a thick vinaigrette.

To poach the chicken, put the stock with the trimmings and other half of the lemon grass into a large saucepan. Bring to the boil. Add the skinless chicken breasts and simmer gently until tender (approximately 20 minutes). Drain and keep to one side. Once cool, shred into small pieces and put into a salad bowl. Add the herbs, carrot, white radish and bean sprouts. Gently mix these together, add the dressing and mix again.

Garnish with spring onion and coriander leaves.

In order to get the most out of the flavours, it is imperative that the dressing is prepared at room temperature.

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