Griddled pineapple & chicken salad with nam jim dressing

Griddled pineapple & chicken salad with nam jim dressing

  • Rating: 4 out of 5.5 ratings
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  • Preparation and cooking time
    • Cook: -
  • Easy
  • Serves 4

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

Nutrition: per serving
HighlightNutrientUnit
low inkcal326
fat12g
saturates2g
carbs22g
sugars20g
fibre5g
protein29g
salt1.8g
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Ingredients

For the dressing

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.

Goes well with

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    Overall rating

    Rating: 4 out of 5.5 ratings
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