The onion adds a lovely richness and texture to this dish, so make sure you are patient and cook it to the sweet, almost-burnt caramel stage. If you do, the flavour will work beautifully with the mango and lime.
This is a great salad if you’re looking for something to make with left-over roast chicken; otherwise, poach a chicken breast fillet using the method.
Put the olive oil, chilli and onion in a frying pan over medium heat and cook for 10 minutes, stirring occasionally, or until the onion is quite caramelised and almost burnt.
Meanwhile, put the tamarind purée and
Divide the salad leaves between two large bowls and arrange the chicken and mango salad over the top. Garnish with the caramelised onion, the remaining coriander leaves and a sprinkle of sesame seeds.
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