Spicy Kiwifruit, Glass Noodle and Chicken Salad
3 Zespri® Green Kiwifruit (peeled, quartered lengthwise and sliced 1cm thick)
20g glass noodles, blanched for 1 minute and drained
1 cucumber (200g), peeled, seeded and shredded
1 small carrot (100g), finely shredded
1 small onion (60g), halved lengthwise and thinly sliced
1 torch ginger bud, finely sliced
3 kaffir lime leaves, finely sliced
2 cm young root ginger, finely shredded
1/2 cup mint leaves
1/2 cup coriander leaves
3 tbsp calamansi lime juice
3 tbsp fish sauce
3 tbsp sugar
2 cloves garlic, finely chopped
1 – 2 red bird chillies, finely sliced
2 tbsp oil
200g skinned chicken breast, thinly sliced across the grain
1/4 tsp roughly ground black pepper
1 tbsp toasted sesame seeds
40g cashews, lightly toasted
p> Combine dressing ingredients in a small bowl, stir well until sugar dissolves. Set aside.
To cook chicken, heat oil in a wok or frying pan over high heat and sear chicken slices
quickly until firm (2 – 3 minutes). Season with black pepper, take pan off the heat and
transfer chicken together with any cooking juices, into a small bowl. Drizzle about 2
tablespoons of the salad dressing over chicken and set aside to cool.
Place quarter lengthkiwifruit slices with the other salad ingredients (glass noodles,
vegetables and herbs) in a large mixing bowl. Cover and refrigerate until ready to
Add marinated chicken to prepared ingredients and add all the remaining dressing.
Toss lightly to combine and transfer salad into serving plate. Sprinkle with sesame
seeds and cashew nuts and serve immediately.