Fabulous summer salad

Recipe by Jo Minett for Bonvilla Estate

Prep 30 mins | Cook 20 mins | Serves 2

Pairs perfectly with a glass of the Art Series, by Mitch Revs, Bonvilla Estate Muscat Blanc Sec.

Ingredients

1 free range chicken breast
½ litre chicken stock
2 garlic cloves, whole
3 tbsp Coconut cream
1 Lebanese cucumber, thin strips ( use peeler)
¼ red capsicum, thin strips
4 rings of red onion
½ cup apple cider vinegar
1 tbsp fish sauce
2 tbsp palm sugar, grated
1 mango, segment flesh into 1cm cubes
2 tbsp moist coconut flakes
¼ bunch of mint, coriander & basil, pick leaves gently
¼ cup raw peanuts, toss in pan and toast, chop roughly
100 grams fresh rice noodles (Asian grocer)
1 birds eye chilli, chop in small rounds
1 long green chilli, thin strips
1 lime, cut in ¼

Method

1. In a saucepan heat Apple cider vinegar, 1 tbsp palm sugar & 1 garlic clove. Heat until sugar dissolves, remove garlic clove then cool.
2. Cold pour over cucumber, onion & capsicum. Refrigerate vegetables for 1 hour then drain. Keep liquid in airtight container for next time!
3. Take ¼ cup of pickling liquid & add coconut cream, ½ juice of fresh lime, 1 tbsp grated palm sugar & fish sauce to make dressing. Combine till sugar dissolves.
4. In a saucepan heat Chicken stock, coriander roots & 1 garlic clove. Bring to a very gentle simmer. Add whole chicken breast fillet & poach till cooked, around 10 mins.
5. Let cool in stock then slice. Keep stock in airtight container for next time!
6. In a glass bowl add all ingredients, drizzle dressing over. Top with toasted peanuts and lime wedge.