Thai chicken and nectarine salad with lemongrass dressing

Nectarines add freshness and sweetness to this Thais-style chicken salad.

Recipe «Thai chicken and nectarine salad with lemongrass dressing» presented in category Recipes / Meat, to prepare this dish you will need no more 20 minutes. To make this dish at home by prescription from the author Gomer would need: 3 single chicken breast fillets, 80g whole raw unsalted cashew nuts, 3 ripe white slipstone nectarines, halved, stones removed, thinly sliced, 60g snow pea sprouts, 60g bean sprouts, ends trimmed , 60g baby Asian greens, 12 fresh coriander sprigs, 6 fresh basil leaves, shredded , Pinch of salt, 80ml white vinegar, 80ml cold water, 40g finely chopped palm sugar, 2 lemongrass stems, pale section only, finely chopped, 1 1/2 tsp fish sauce.

Ingredients:

• 3 single chicken breast fillets 
• 80g whole raw unsalted cashew nuts 
• 3 ripe white slipstone nectarines, halved, stones removed, thinly sliced 
• 60g snow pea sprouts 
• 60g bean sprouts, ends trimmed 
• 60g baby Asian greens 
• 12 fresh coriander sprigs 
• 6 fresh basil leaves, shredded 
• Pinch of salt 
• 80ml white vinegar 
• 80ml cold water 
• 40g finely chopped palm sugar 
• 2 lemongrass stems, pale section only, finely chopped 
• 1 1/2 tsp fish sauce 

Instructions

1. Half-fill a large saucepan with cold water. Cover and bring to the boil over high heat. Reduce heat to medium-low. Add the chicken and simmer, covered, for 15 minutes or until tender. Transfer chicken to a plate and set aside for 10 minutes to cool. Shred.
2. Meanwhile, to make the lemon-grass dressing, combine the vinegar, water, sugar, lemon grass and fish sauce in a small saucepan and stir over low heat until the sugar dissolves. Increase heat to medium and simmer for 5 minutes or until reduced by half. Remove from heat and set aside for 10 minutes to cool. Strain through a fine sieve into a jug. Discard the lemon grass.
3. Place cashews in a medium non-stick frying pan over medium heat and cook, stirring, for 3 minutes or until toasted. Remove from heat and set aside for 5 minutes to cool. Coarsely chop.
4. Combine chicken, nectarine, snow pea sprouts, bean sprouts, Asian greens, coriander and basil in a large bowl. Add the lemon-grass dressing and gently toss to combine. Taste and season with salt. Spoon among serving bowls and sprinkle with toasted cashews.