This recipe is from Neil Perry - chef, restaurauteur, author and special advisor to Qantas for its onboard catering. He owns three restaurants in Sydney - Rockpool, Rockpool Bar & Grill and Spice Temple; three in Melbourne - Rockpool Bar and Grill, Spice Temple and Rosetta Ristorante; and one in Perth - Rockpool Bar and Grill.
Serves 4
Ingredients
1 free-range chicken (organic if possible) for roasting
2 firm but ripe mangoes, peeled and cut into bite-sized chunks
2 Lebanese (short) cucumbers, halved lengthways and sliced on the diagonal
10 cherry tomatoes, quartered or halved
4 shallots, halved and thinly sliced
1 radicchio heart, sliced (or red witlof if you can get it)
1 handful coriander leaves
1 small handful mint leaves
2 spring onions, sliced on the diagonal
110g macadamia nuts, roasted until lightly golden and sliced or roughly chopped
Chilli Lime Dressing
1 garlic clove, crushed
1 teaspoon mild chilli flakes
1 tablespoon caster (superfine) sugar
Juice of 2 limes
100ml extra virgin olive oil
Sea salt and freshly ground black pepper
Roast the chicken.
To make the dressing, combine all the ingredients in a bowl and season with salt and pepper. It should be sharp and hot, with a nutty balance from the olive oil.
For the salad, put all the ingredients, except the chicken and nuts, in a bowl, add the dressing and mix well.
Break up the chicken in the preferred manner, including slicing the breat.
Divide the salad among four large plates, then sprinkle with the macadamia nuts and a good grind of pepper. Add the chicken pieces. Drizzle over any remaining dressing from the mixing bowl.
Neil Perry suggests drinking this with a glass of Sauvignon Blanc.
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