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Minced Chicken Salad With Coriander, Lemongrass And Pink Grapefruit

Sophie.Michell's picture
“This is my take on a classic Thai dish. It has all those wonderful elements of hot, sweet and sour and is a fantastically healthy dish too. Serve it as a light lunch or starter or as part of an Asian feast” – Sophie Michell
Ingredients
  Chicken breasts 4
  Garlic 4 Clove (20 gm), peeled
  Red chilies 2 , deseeded
  Lemongrass stalk 1
  Ginger 1 Inch, peeled
  Toasted sesame oil 1 Tablespoon
  Fish sauce 1 Tablespoon
  Sugar 1 Teaspoon
  Spring onions 2 , chopped
  Pink grapefruit 2 (One For Juice And One For Segments)
  Lime juice 1 Tablespoon (Juice Of 1 Lime)
  Fresh mint 1⁄2 Cup (8 tbs) (Small Handful)
  Little gem lettuce 1 (To Serve)
Directions

1. Firstly blitz the lemongrass, garlic, chili, ginger and lime leaves together. Then take out of the blender, and add the chicken and blitz into small pieces.
2. Heat up the oil and add the blitzed aromatics, and then the chicken, cook for 5 minutes, then add the fish sauce, a squeeze of grapefruit and lime juice, sugar and season.
3. Continue cooking for 5 minutes add the onion, cook for another minute then take off the heat and cool.
4. Finally mix in the herbs and the grapefruit segments, then serve with the little gem leaves to scoop up.

This dish can also be served with coconut rice to make it a more substantial meal.

Recipe Summary

Cuisine: 
Fusion
Preparation Time: 
20 Minutes
Cook Time: 
15 Minutes
Ready In: 
0 Minutes
Servings: 
4

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