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Vietnamese Grilled Chicken and Banana Flower Salad

Tue 24th Apr 2012 Posted By Matthew Stephenson Complexity – 3/5 Cooking Time – 0:15HRS
  • Ingredients
    • 200g Chicken breast 1 teaspoon of Soya Sauce 1 teaspoon of Sugar 2 Pinches of pepper 2 pinches of Five Spice 1 cup of Grated Banana Flower (grated then washed in a bowl of vinegar to remove bitterness) 1 cup of Grated Green Papaya 1/2 Cup of Grated green Mango 1/4 Cup of Grated Carrot 1 Fresh chilli - Finely sliced (remove seeds to reduce heat level). 2 Spring Onions - Finely sliced 6 Water Spinach Stems - Finely sliced For the Topping: 1/2 Cup of fresh mint 1/2 Cup of Vietnamese Mint 1/4 Cup of Asian Basil 2 tablespoons of crispy shallots and oil for the Dressing: Juice of one lime 1 teaspoon of fish sauce 1 teaspoon of crushed garlic 1 tablespoon of sugar
Preparation Method

Remove Skin of Chicken, Chop into small pieces and marinate with pepper, soya sauce, sugar and five spicesGrill Chicken until golden- then let it cool for 2 minutes. place the salad mixture in a large serving bowl and toss with the dressing.Move ingredients to a serving plate, add chicken and sprinkle on the topping. Serve with crispy rice paper

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