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BBQ Chicken Salad with Passionfruit Dressing

This salad feeds 4 hungry people so perhaps double it if you have the tribe coming over
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Course: Main Course
Cuisine: Modern Australian
Ingredients Method Notes

Ingredients
  

  • 1 bunch coriander leaves picked, roots reserved
  • 3 garlic cloves chopped
  • 2 tbs olive oil
  • 1 BBQ chicken skin & bones removed, meat shredded
  • 1 bunch snake beans cut into 4cm lengths, blanched
  • 1 avocado chopped
  • 1 lebanese cucumber very thinly sliced lengthways into ribbons
  • 1 long red chilli seeds removed finely shredded
  • 1/2 c macadamias or cashews toasted and chopped
  • 1 c bean sprouts trimmed
  • 1/2 bunch thai basil leaves picked
  • 1/2 c asian shallots fried
  • 1/3 c passionfruit pulp
  • 2 kaffir lime leaves fibnely shredded
  • juice of 1/2 lime
  • 2 tsp fish sauce
  • 1 tsp caster sugar
  • 1 tsp grated ginger

Method
 

  1. For the passionfruit dressing, briefly whiz the passionfruit pulp in a small food processor to dislodge the seeds, then strain the juice, reserving 1tsp seeds. Combine passionfruit juice with remaining ingredients and reserved seeds in a small bowl.
  2. Using a mortar and pestle, pound the reserved coriander root with the garlic and 1tsp salt to a paste. Alternatively, whiz in a small food processor. Stir in the olive oil, then toss with the chicken.
  3. combine the snake beans, avocado, cucumber, chilli, nuts, bean sprouts, basil and shallots in a large bowl. Add the chicken mixture and coriander leaves and toss to combine.
  4. Drizzle with dressing.

Notes

Source: Delicious - Love to Eat