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Chicken with Asian Salad
Recipe by Claire Winton Burn
- Steps
- Ingredients
Steps
- Heat a large saucepan of water over high heat, add the onion, lime zest, garlic and peppercorns and bring to the boil. Add chicken, breast side down, reduce heat and simmer for 25 minutes. Carefully turn chicken, and cook for a further 15 minutes or until cooked through and the juices run clear. Set aside until cool enough to handle. Shred the chicken meat, discarding skin and bones.
- Meanwhile, to make the chicken wing marinade, combine all ingredients in a bowl. Add chicken wings, toss to coat. Cover and refrigerate until needed.
- Combine lime juice, fish sauce, palm sugar and chilli in a bowl. Whisk to combine. Add shredded chicken, stir to combine. Set aside
- Heat BBQ grill plate over medium heat, place chicken wings and pineapple on a plate. Cook chicken wings for 10 minutes or until cooked through. Cook pineapple for 2-3 minutes each side or until golden and slightly charred.
- To serve, add cucumber, spring onions and herbs to the shredded chicken mixture, toss to combine. Place salad on top of grilled pineapple and chicken wings alongside.
