220 gm. skinless chicken breast
2 cups banana flower - finely shredded
1 tbs. shredded coconut - roasted
2 tsp. chopped almonds - roasted
2 shallots - sliced
2 chilli - chopped (or to taste)
2 spring onions
1 tbs. fish sauce (light soy if vegetarian)
1 tbs. lime juice
1 tsp. honey
In a bowl, combine coconut, chopped almonds, sliced shallot, sliced green onion, chopped chilli, fish sauce, lime-juice and honey. Add shredded banana flower, and mix well. Arrange the salad in the centre of the plate, giving the dish height.
Place a non-stick pan over the flame and allow to heat well, place the chicken breasts in the pan and cook until brown colour and then turn and repeat on the other side. Once the chicken is cooked, place on a board and slice into thin slices and arrange in front of the salad. Then, garnish with some coriander and sliced chilli and serve.
