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Thursday, April 24, 2014

Chicken and pomelo salad

My first experience of this wicked combination was at a beautiful restaurant in Beijing called Transit, if you're ever there, this is a MUST. Exquisite interiors, decor so detailed and chic that it will make you're head spin, the BEST cocktails you will ever experience and food that will blow your mind.

Their chicken and pomelo salad was more delicate than my version, but the flavour combinations are similar. It's different, and the pomelo (similar to a grapefruit) is not for everyone, but I think it's bitter-sweetness sets off the creamy avocado and succulent chicken beautifully, finished off with a creamy dressing and crunchy nuts it's refreshing and bold.

Chicken and Pomelo salad

Ingredients: (serves 4)
4 poached/steamed chicken breasts
1 medium-sized pomelo (peeled)
1/2 red onion (thinly sliced)
handful of coriander (30g) (chopped)
2 small/1 large avocado (diced)
1/2 cup raw cashew nuts (roughly chopped)

2/3 cup good quality egg mayonnaise
2 1/2 tbsp rice vinegar
1 1/2 tbsp honey
1 tbsp soy sauce
pinch cayenne pepper (add more if you like a bit of a bite)

Once you'r peeled the pomelo, break it into segments and peel the membrane off of each segment, leaving only the pulp. Break that into smaller pieces and place in a large mixing bowl.
Shred the chicken and add to the pomelo along with the red onion, coriander and avo.
Simply put all of the dressing ingredients into a jar/bowl and shake/whisk until combined.
Pour half the dressing over the salad and toss gently until all the ingredients are well mixed and coated in the dressing.
Taste and add more dressing if desired.
Scatter over the cashews and serve with the dressing on the side as some people might like more of the delicious mayo on theirs.

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