Ingredients
- 3 boneless, skinless chicken breasts
- 1 Lebanese (short) cucumber
- ½ red capsicum (pepper)
- 150 g (5½ oz) watercress
- 1 small handful mint
- 2 tablespoons crisp-fried onion
Dressing
- 60 ml (2 fl oz/¼ cup) lime juice
- 2 tablespoons coconut milk
- 1 tablespoon fish sauce
- 1 tablespoon sweet chilli sauce
Method
1. Line a bamboo steamer with baking paper and steam the chicken, covered, over a wok or pan of simmering water, for 10 minutes, or until the chicken is cooked through. Remove from the heat and set aside to cool. Thinly slice the cucumber and cut the slices in half. Slice the capsicum into thin strips.
2. While the chicken is cooling, pick over the watercress and separate the sprigs from the tough stems. Arrange the watercress and whole mint leaves on a serving plate. Using your fingers, tear the chicken into long, thin shreds. Gently toss the shredded chicken, cucumber and capsicum in a bowl. Arrange over the watercress bed.
3. To make the dressing, whisk all the ingredients until combined.
4. Plate the salad, sprinkle with the crispfried onion and drizzle the dressing over, just before serving.
5. Note: Crisp-fried, or sometimes deep-fried, onions are available in packets or small jars from Asian supermarkets.
