Delicious and healthy! Soft poached chicken salad with creamy avocado and sweet green papaya — a summer-inspired dinner perfect for any time of the year!
1 Stick fresh lemon grass, trimmed, bruised
1 Bunch fresh cilantro with roots, washed well
2 14 oz. skinless chicken breast fillets
2 Baby romaine lettuce, trimmed, cut into quarters
2 oz. green papaya, peeled, cut into long thin strips
2 Medium ripe avocados, cut into quarters
2 Green onions, sliced thinly
20 Mint leaves
2 Tbsp. asian fried shallots
2 Tbsp. tamarind puree
1 Tbsp. palm sugar
2 tsp. finely grated fresh ginger
1 tsp. ground cumin
1 Long fresh red chili, seeded, sliced thinly
Fill a medium saucepan with water. Add the lemon grass and the roots and stems of the cilantro. Season generously with sea salt and bring to a boil. Add the chicken and cover with a lid. Remove from the heat and set aside for 20 minutes.
Tamarind dressing: Combine all the dressing ingredients in a screw-top jar. Add ¼ cup of water and shake until the sugar has dissolved.
Put the romaine lettuce on a serving platter and top with the papaya and avocado.
Remove the chicken from the saucepan and, when cool enough to handle, shred the meat. Add it to the salad and then sprinkle with the onion, mint, cilantro leaves, and shallots. Pour over the Tamarind Dressing and serve.
This article first appeared on our sister site, Food to Love.