Ingredients
100g green beans, topped
3 skinless chicken breasts
1 small pineapple
1 tbsp groundnut oil
small bunch mint, leaves picked
½ small bunch coriander, leaves picked
100g beansprouts
50g honey-roasted peanuts, roughly chopped
150g cherry tomatoes, halved
For the dressing
3 red bird’s-eye chillies, deseeded and roughly chopped
1 tbsp palm sugar or soft light brown sugar
2 garlic cloves
½ small bunch coriander, roughly chopped
2 tbsp fish sauce
2 limes, zested and juiced
1 tbsp groundnut oil
Method
-
Bring a saucepan of salted water to the boil. Add the beans, cook for 30 secs, then scoop out with a slotted spoon and plunge straight into cold water. Bring the water back to the boil, add the chicken breasts, then reduce the heat to a gentle bubble. After 3 mins, remove the pan from the heat but leave the chicken to continue poaching for 10 mins. Check the chicken is cooked through, then drain or poach for a few mins more if necessary.
-
Peel the pineapple and cut through the core into quarters. Cut out and discard the core, then thinly slice. Heat a griddle pan until very hot. Brush the pineapple slices with a little oil and cook for 1-2 mins each side until charred and just starting to soften. Transfer to a plate.
-
For the dressing, put the chillies in a small bowl, cover with kettle-hot water and set aside for 5 mins. Put the sugar, garlic and coriander in a mortar and pound to a paste with a pestle. Drain the chilli, add to the mortar, then pound again. Stir in the remaining dressing ingredients and taste to make sure you have a good balance of hot, sweet, sour and salty – adjust with more chilli, sugar, lime or fish sauce, if you like.
-
Shred the chicken and pile onto a platter with the remaining salad ingredients. Drizzle with the dressing and toss together just before serving.
