For best results, start the pickle a day in advance. It adds beautiful flavour to this Asian-style chicken salad.
- Make pickled watermelon. Place sugar, vinegar, chilli, ginger, star anise, salt, peppercorn, seeds and ½ cup water in a medium saucepan. Cook, stirring, over medium heat for 3 minutes or until sugar dissolves.
- Meanwhile, cut rind from watermelon, leaving 0.5cm of pink flesh. Using a vegetable peeler, discard green skin. Cut rind into 3cm pieces (or other shape). Reserve 400g flesh and save remaining watermelon for another use. Place chopped rind in pan. Bring to the boil over high heat. Reduce heat to medium and gently boil for 15 minutes or until rind softens but still has a slight bite. Transfer to a glass jar and set aside to cool. Store in fridge (making sure rind is always covered in cooking syrup).
- Place chicken and 1/4 cup cooled pickled watermelon syrup in a shallow plate. Turn to coat.
- Place another 1/4 cup cooled pickled watermelon syrup in a small jug. Stir in lime juice, fish sauce, oil, garlic and chilli. Slice the 400g reserved watermelon flesh.
- Heat a barbecue or chargrill on medium. Cook chicken for 4-5 minutes each side or until lightly charred and cooked through. Slice thickly.
- Arrange mixed leaves, chicken, pink watermelon, 1/2 cup drained pickled watermelon, onion and mint on a serving plate. Drizzle with dressing.
You may need it
Mixing Bowl Set
Food Storage Container Set
Kitchen Utensil Set