Teriyaki Chicken and Avocado Salad With a Fresh Papaya Dressing |
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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 8 |
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This is one of our all time favourites. From The Hyatt Hotel. Time does not include 4 hours marinating time. Ingredients:
1 cup soy sauce |
1/2 cup honey |
1/4 cup worcestershire sauce |
1 cup mirin |
6 boneless chicken breasts |
40 ml raspberry vinegar |
40 ml champagne vinegar |
1 tablespoon sugar |
20 g grated fresh ginger |
100 ml fresh orange juice |
1 tablespoon calvados |
200 ml olive oil |
500 g pureed fresh papayas (paw paw) |
salt and pepper |
500 g mixed lettuce leaves |
chopped chives |
chervil, sprigs |
3 avocados, peeled stoned and quartered |
1 orange, in segments |
1 punnet raspberries |
Directions:
1. To make the marinade place all ingredients in large bowl and whisk.
2. Add chicken breasts and marinade 4 hours.
3. Drain chicken breasts and chargrill 8 to 10 minutes turning frequently until cooked.
4. To make the dressing place the vinegars, sugar and gignger in small saucepan bring to boil and then simmer until reduced. Allow to cool and transfer to blender and process gradually adding the orange juice, calvados and olive oil. Finally add the paw paw puree and season.
5. To make the salad arrange lettuce leaves on platter, prinkle with herbs.
6. Slice chicken breasts and arrange around the leaves. Arrange avocado, orange and raspberries onto the salad and just before serving ladel dressing over.
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