Quick and delicious, this Asian-style chicken salad is perfect for a late-summer supper or an impressive starter.
110g/4oz mizuna leaves
1 cucumber, cut in half lengthways, finely sliced on the diagonal
1 mango, skin removed, stone removed, flesh julienned
½ fresh coconut, flesh only, finely shredded
1 large handful fresh mint leaves
1 large handful fresh coriander leaves
1 red onion, finely sliced, soaked in iced water
For the tamarind-glazed chicken, mix the tamarind paste, ginger, garlic, salt, cumin and honey together in a bowl until well combined.
Add the chicken and mix well until completely coated. Cover and chill in the fridge for at least 2 hours, and preferably overnight, to marinate.
When the chicken has marinated, heat a griddle pan over a high heat. Add the marinated chicken thighs and cook for 2-3 minutes on each side, basting occasionally with the excess marinade, until golden-brown grill marks appear on the chicken and it is completely cooked through.
Remove the chicken from the pan and set aside to rest for 1-2 minutes, then cut into 1cm/ 1½in slices. Keep warm.
For the dressing, whisk the tamarind paste, fish sauce, soy sauce, lime juice and palm sugar in a bowl until the sugar has dissolved and the mixture is well-combined. Add the chilli and set aside.
For the salad, mix the mizuna leaves, cucumber, mango, coconut, mint, coriander and Thai basil together in a large bowl. Drain the red onion slices and mix them into the salad. Add the sliced tamarind-glazed chicken and drizzle over the dressing. Mix the salad until the dressing coats the leaves, then serve.
Type the ingredients you want to use, then click Go. For better results you can use quotation marks around phrases (e.g. "chicken breast"). Alternatively you can search by chef, programme, cuisine, diet, or dish (e.g. Lasagne).
James Martin is joined by chefs Alyn Williams and Tom Kitchin, and actor Danny Mays.
This page is best viewed in an up-to-date web browser with style sheets (CSS) enabled. While you will be able to view the content of this page in your current browser, you will not be able to get the full visual experience. Please consider upgrading your browser software or enabling style sheets (CSS) if you are able to do so.