Spiced chicken salad with carrot and coconut matched with Villa Maria Cellar Selection - Dry Riesling 2013

Ingredients - serves one

• 1 Chicken breast, skinless 
• 1 Cup Iceberg lettuce 
• ½ Carrot 
• ¼ Cup Raisins 
• 1 Tbsp. Toasted Coconut
• 2 Tbsp. Toasted peanuts 
• 1 Red radish 
• ½ Mango 
• Coriander 
•  Mint

Dressing

• 4 Tbsp. Olive oil 
• 2 Tbsp. Fish sauce 
• 3 tsp. Grated ginger 
• 1 Tbsp. Water 
• 1 tbsp. Apple cider vinegar 
• 3 Limes Juiced 
• 20g Palm sugar, shaved 

Master tip:

This salad is just as great with fresh poached prawns or salmon so use the base recipe and experiment, it always seems to taste amazing no matter what you do with it, never be shy with the fresh mint and coriander, they make this dish.

1. Combine everything for the dressing and set aside. 
2. Grill the chicken breast, and slice into 6-8 pieces.
   Shred the lettuce, carrot, radish and mango. 
3. Mix together with the raisins, coconut, chicken and half the peanuts.
4. Dress the salad and garnish with the remaining the peanuts, coriander and mint.