The Energizer Salad by Jessica Heath
By Jessica Heath
- 2 large chicken breasts
- 2 boiled eggs halved
- 1 avocado sliced
- Sliced small red onion
- Chopped parsley/gotu kola 150 grams
- Roasted cashews 50 grams
- Half a Mango diced
- Freshly grated coconut 30 grams
- Cooked red rice 150 grams
- Rampe 3, 1 inch pieces
- Curry leaves 3-4 sprigs (leaves only)
- Green chili 2-3 green chilies
- 1 tbs Treacle or honey
- Coconut milk 400 ml
- Lemongrass 3, 1 inch pieces
- Ginger 1/2 inch piece
- Lime juice 10ml
- 1 tbs rice vinegar (optional)
Combine all the ingredients in a blender or small food processor. Blitz until smooth
Marinade for chicken:
- 1 tsp chili powder
- 2 tsp black pepper
- 1/2 tsp turmeric
- 1 1/2 tsp of Sri Lankan dark roasted curry powder
- 1 tbs tamarind water
- Drizzle of olive oil
Rub dry spices, tamarind water, and olive oil into chicken breasts. Cover and keep in the fridge for 45min. In a little oil, pan fry or grill on medium heat for around 8 mins on each side. Ensure it’s cooked through. Let cool and cut into large cubes.
In a large bowl add the salad components, starting with the greens as the base. Assemble the remaining ingredients as you wish. Lastly, pour the required amount of sauce into the bowl and gently toss. Garnish with radish or any fresh vegetable or fruit with a crispy texture. I suggest guava as a garnish.
“Living in Sri Lanka means we are lucky enough to have access to the freshest produce and some of the most fragrant spices, right on our doorstep. Capitalize on your creativity. Don’t be afraid to experiment with flavors. The sky is the limit when it comes to creating magical dishes to enthrall the palate and tantalize your senses.”
An Energizing Sri Lankan Salad
When the temperature rises, I reach for a refreshing summer salad that makes my body feel good. I want to share one of my favorite Sri Lankan inspired salads with you.
In Sri Lanka, where the warm weather is not a seasonal treat but a year round affair, putting together a no hassle salad beats toiling over a hot stove sometimes. Enter the energizer salad. This salad is refreshing as it is filling. It’s the perfect lunch or dinner. What you will love about it: super clean food without sacrificing any flavor or spice. It’s as if a Sri Lankan roast chicken tripped in pool of zesty-spicy sauce heaven. There are several components to this dish but don’t fret. You’re bound to have these items in your pantry.
The problem I have with so many salads is that it’s doused with oily, sugary, and high caloric dressings, which completely negates eating green salad. This particular dressing contains pandan and curry leaves; a combination you wouldn’t ordinarily see together- in a salad dressing at least. Is it a sauce? A dressing? I’m not too bothered about a title here. All I know is that pandan and curry leaves are the highlight of this renewed coconut milk sauce which harmonizes with ginger, lemongrass, green chili, lime, and treacle. All natural. Fresh. And good for you!
The prep is straightforward. A quick Sri Lankan marinade for the chicken, a little dicing, tossing, and a quick blitz for the invigorating sauce. Bring on the enchanting flavor bouquet…and glowing skin, shiny hair, calm and energy. Yep, this salad does all that.