Name: Griddled pineapple & chicken salad with nam jim dressing
Cook time: 15 min
Total time: 40 min
Yield: 4
Ingredients: 100g green beans topped; 3skinless chicken breasts; 1 small pineapple; 1 tbsp groundnut oil; small bunch mint leaves picked; ½ small bunch coriander leaves picked; 100g beansprouts; 50g honey-roasted peanuts roughly chopped; 150g cherry tomatoes halved; 3 red bird's-eye chillies deseeded and roughly chopped; 1 tbsp palm sugar or soft light brown sugar; 2 garlic cloves; ½ small bunch coriander roughly chopped; 2 tbsp fish sauce; 2 limes zested and juiced; 1 tbsp groundnut oil

Home
Recipes
Griddled pineapple & chicken salad with nam jim dressing

Griddled pineapple & chicken salad with nam jim dressing

Cassie Best

Save recipe

Serves 4

Easy

Cook: 25 mins - 15 mins

A star rating of 4 out of 5.5 ratingsRate

loading...

A fresh and fruity, low calorie salad with Thai-inspired flavours. Blanching the chillies keeps all the flavour but removes some of the stinging heat

Skip to ingredients

Alternatives

Complete the dish

Showing items 1 to 3 of 3

Thai rice noodle salad

A star rating of 4.3 out of 5.13 ratings

10-minute pad Thai

A star rating of 3.8 out of 5.32 ratings

Cheat's pineapple, Thai basil & ginger sorbet

A star rating of 4.6 out of 5.7 ratings

Ingredients

Nutrition

Units:

MetricUS

100g green beans

topped
3skinless chicken breasts
1 small pineapple
1 tbsp groundnut oil
small bunch mint

leaves picked
½ small bunch coriander

leaves picked
100g beansprouts
50g honey-roasted peanuts

roughly chopped
150g cherry tomatoes

halved

For the dressing

3 red bird's-eye chillies

deseeded and roughly chopped
1 tbsp palm sugar

or soft light brown sugar
2 garlic cloves
½ small bunch coriander

roughly chopped
2 tbsp fish sauce
2 limes

zested and juiced
1 tbsp groundnut oil

Keep the screen awake with cook mode on the Good Food app.

Nutrition: per serving

kcal326

low
fat12g
saturates2g
carbs22g
sugars20g
fibre5g
protein29g
salt1.8g

Method

step 1

Bring a saucepan of salted water to the boil. Add the beans, cook for 30 secs, then scoop out with a slotted spoon and plunge straight into cold water. Bring the water back to the boil, add the chicken breasts, then reduce the heat to a gentle bubble. After 3 mins, remove the pan from the heat but leave the chicken to continue poaching for 10 mins. Check the chicken is cooked through, then drain or poach for a few mins more if necessary.
step 2

Peel the pineapple and cut through the core into quarters. Cut out and discard the core, then thinly slice. Heat a griddle pan until very hot. Brush the pineapple slices with a little oil and cook for 1-2 mins each side until charred and just starting to soften. Transfer to a plate.
step 3

For the dressing, put the chillies in a small bowl, cover with kettle-hot water and set aside for 5 mins. Put the sugar, garlic and coriander in a mortar and pound to a paste with a pestle. Drain the chilli, add to the mortar, then pound again. Stir in the remaining dressing ingredients and taste to make sure you have a good balance of hot, sweet, sour and salty – adjust with more chilli, sugar, lime or sh sauce, if you like.
step 4

Shred the chicken and pile onto a platter with the remaining salad ingredients. Drizzle with the dressing and toss together just before serving.

Recipe from Good Food magazine, January 2017

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

A star rating of 4 out of 5.5 ratings

Get 3 months of Good Food All Access

Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.

Subscribe now