Poached Chicken Salad with Sweet Persimmon and Somtan Dressing Recipe | myfoodbook

Ingredients

• 2 chicken breasts, poached
• 4 sweet persimmons, peeled, seeds removed, cut into 7mm batons
• 3/4 - 1 continental cucumber, peeled, quartered lengthways and sliced 3mm on a diagonal
• 4 Chinese cabbage leaves, shredded
• 2 red eschallots, thinly sliced, or 8-10 spring onions, chopped
• 1/4 cup mint leaves, torn
• 2 sprigs of coriander
• 1 long red chilli, finely sliced (optional)
• 2 1/2 tbs fish sauce
• 5 tbs freshly squeezed lime juice
• 5 tsp caster sugar
• 2 cloves garlic, crushed
• 2 tbs roasted ground rice (optional - from Asian grocer)
• 3 tbs deep fried shallots (optional - from Asian grocer)
• 4 tbs chopped, salted, roasted peanuts (optional)