Warm Chicken Salad with Red Curry Dressing by Brian Topping
This deliciously fresh summer salad comes courtesy of DropChef. These easy to follow steps mean it takes no time at all to whip up this salad and that makes it a perfect choice for a healthy midweek meal.
Cooking Time: 30mins
– 100 grams quinoa
– 4 chicken breasts
– 40 grams watercress or rocket
– 1 ripe mango
– 10 grams mint leaves chopped
– 1 lime
– 1 tbsp red curry paste
– 75ml coconut milk
– 3 tbsp groundnut oil or rapeseed oil
– salt & pepper
– ½ teaspoon sugar
– vegetable oil
Read the entire recipe from start to finish. Trust us! You’ll be more familiar with the steps and cooking the dish will be a stroll in the park.
1. Prepare the quinoa
Place 100 grams of dry quinoa in a saucepan and toast over medium heat for 2 mins then cover with 250ml of boiling water. Cover saucepan with lid, turn heat down to low and simmer for 15 mins. Turn off the heat, remove lid and drain. Set aside.
2. Prepare the chicken
While the quinoa is cooking heat 1 tbsp vegetable oil on a medium heat in a frying pan. Add the chicken fillets, reduce to a simmer and cook for approx. 10 mins until chicken is cooked through. Remove from heat and set aside. When cool enough to handle cut or tear into strips.
3. Prepare the dressing
In a small bowl add the juice of 1 lime, 1 tbsp red curry paste, 75 ml coconut milk and 3 tbsp ground nut oil. Whisk together with a fork until well combined and set aside.
4. Prepare the mango
Stand the mango on a chopping board with stem end down and hold. Place your knife about ½ cm from the widest centre line and cut down through the mango. Flip mango around and repeat process on other side. You will be left with 2 ovals. Cut parallel slices in the mango being careful not to cut through skin and turn inside out and scrape mango chunks off with knife or spoon. Reserve.
5. Assemble dish
In a bowl toss the watercress, chopped mint, quinoa, mango and chicken and assemble on 4 plates, drizzle over with red curry dressing, season with salt and pepper if required.
Chef Brian Topping has crafted this delicious summer salad for DropChef. At DropChef we deliver all the ingredients you need to cook a healthy & delicious dinner along with a step-by-step recipe. Simply the best way to cook midweek dinner!
At DropChef, we believe that you should try to make the world a better place. Our Cook-One-Feed-One™ program is at the heart of this idea. For every meal you cook with DropChef, we’ll donate one meal to a person in need.
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