16 Jan Grilled Fruit Series – Tropical Chicken Salad
I looooove mangos!!! When I lived in Hong Kong, I used to go to this shop that sells everything mango. From mango pudding, to mango sago, to mango coconut drink… it was almost a must do everyday in summer! Or when I was even younger, I love scoring cheeks into squares and use a spoon to scope it out square by square.
This recipe is pretty handy on a BBQ day, hope you enjoy!
- 2 chicken thighs
- 2 tsp amchur powder
- olive oil
- 2 mango cheeks
- 3 pineapple wedges
- 1 lime, halved
- 1/2 cup green beans
- 1 carrot, grilled
- 1 tsp ALG Bush Tucker (available early 2017)
- 2 tsp coconut flakes
- 1/4 cup coconut milk
- 1 tsp coconut sugar
- juice of 1 lime (use grilled lime)
- chopped fresh chilies (optional)
Rub chicken thighs with amchur powder, add extra virgin olive oil and leave aside for 10 minutes. Heat up your BBQ and grill chicken thigh for 7-10 minutes until cooked. In the last 3 minute, place mango, pineapple wedges, green bean and lime to the BBQ and grill. You want the fruit to only sightly grilled and beans to be crunchy otherwise it will become all soft and mushy. Remove chicken, mango, pineapple and lime from the BBQ and let it rest for a few minutes before cutting them all into bite size (except for the lime). Remember to peel mango and pineapple!
Toss beans and carrots together and layer it at the bottom of the serving plate, spread chicken, mango and pineapple throughout the plate. Lastly sprinkle coconut flakes, ALG Bush Tucker and cracked pepper. To make the coconut dressing, warm up coconut milk in a saucepan and add coconut sugar until dissolved. Stir in lime juice and fresh chilli. Serve salad with dressing.
Amchur (or amchoor) powder – origin of India. It is green mango turned into powder. Use the same way as lime/lemon and they can be a substitute if you don’t have amchur in hand. Sprinkle them on your meat to tenderise before cooking.