Episode: 6
Title: Nam Jim Chicken Salad with Pineapple and Mint
Broadcast: July 16th 2017
Presenter: Scott Taylor & Russell Blaikie

We are on a culinary trip to Thailand by making Nam Jim Chicken Salad with pineapple and mint. We are using Mount Barker Chicken for this dish that serves four.

Ingredients for 4 for a main course

• 500 grams chicken breast
• 2 tablespoons vegetable oil
• Sea salt and freshly ground black pepper

The salad:

• 1/3 cup Fresh mint leaves, use Vietnamese mint if you can find it
• ½ cup Fresh coriander leaves (keep the roots for the dressing)
• Few slices fresh pineapple, about 150 grams it is best to use underipe pineapple for this salad
• 1 cup Bean sprouts
• 8 Qukes, cut in quarters lengthways
• 2 cups Snow pea tendrils
• 1 medium Carrot, cut into fine strips
• 1/3 cup Roast unsalted peanuts, crushed
• ¼ cup Fried shallots
• 4 Spring onions, sliced

Nam Jim (salad dressing):

• 125 grams fresh tomato, chopped
• 3 chillies, de-seeded and chopped
• 75 grams caster sugar
• 150ml lime juice
• 1 tablespoon fresh ginger, finely grated
• 50 ml fish sauce
• 100 gram shallots, peeled
• Roots from 1 bunch coriander, washed and chopped

Method
Make the Nam Jim dressing:

• Place all the ingredients into the bowl of a food processor and blitz until a coarse consistency.
• Check for balance and store in the refrigerator.
• Now cook the chicken  –
• Season both sides of chicken breast well with salt and pepper.
• Heat a non-stick pan with a little vegetable oil over medium-high heat.
• Place chicken in and cook till caramelised and brown, about 3 minutes.
• Turn over and cook a further 3-4 minutes on the other side.
• Take pan from heat, drizzle with nam jim and place lid on pan to keep warm and finish the cooking process.

Put the salad together:

• In a large bowl, mix the mint, coriander, pineapple slices, bean sprouts, qukes, snow peas
• Slice chicken and toss gently through the salad, place onto serving platter and sprinkle with peanuts, fried shallots and spring onions.

Delish
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