Tropical Chicken Salad

Recipe courtesy of "The Fairtrade Everyday Cookbook" by Sophie Grigson, copyright 2008. Used by permission of Dorling Kindersley Limited. All rights reserved.

Tropical Chicken Salad

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    Ingredients

    4 chicken breasts, skinless and boneless, and cut in to strips 2 large Fairtrade lemons, zest and juice
    6 tbsp desiccated coconut 2 large Fairtrade avocados, peeled, stone removed, and sliced
    4 tsp Fairtrade ground ginger 3 oz (90 g) wild rocket
    3 tsp Fairtrade ground cinnamon 1 large Fairtrade mango, peeled, stone removed, and diced
    1 tsp Fairtrade ground nutmeg 2 tbsp olive oil
    1/2 tsp ground cloves, or freshly grind Fairtrade whole cloves 2-4 tbsp Fairtrade runny honey, to taste

    directions

    Prep: 10 min Total: 60 min
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    • 1

      Rinse the chicken. Pat it dry on kitchen paper.

    • 2

      Heat the coconut in a non-stick frying pan and cook for 2–3 minutes until lightly toasted. Allow to cool.

    • 3

      Place the toasted coconut, spices, and lemon zest in a large plastic food bag and mix well.

    • 4

      Add the chicken and it season well. Seal the bag and shake it until the chicken is coated in the mixture.

    • 5

      Cover the avocado in half of the lemon juice, and place it in a serving bowl with the rocket and diced mango. Set aside.

    • 6

      Heat the oil in a large frying pan or wok until very hot. Add the spice-coated chicken and cook for 3–4 minutes, stirring constantly.

    • 7

      Drizzle over the honey and cook for another 2–3 minutes until the chicken is thoroughly done. Squeeze over the remaining lemon juice.

    • 8

      Stir the chicken into the salad ingredients and serve immediately.

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