Grilled chicken, mango and chilli salad with palm sugar dressing

Step 1

Preheat a barbecue or chargrill on high. Add the chicken fillets and cook for 4 minutes each side or until brown and cooked through. Transfer to a plate. Cover with foil and set aside for 5 minutes to rest. Thickly slice diagonally.

Step 2

Meanwhile, to make the palm sugar dressing, place the sugar in a medium non-stick frying pan over medium heat. Cook, stirring, for 3 minutes or until sugar caramelises. Remove from heat. Add the lime juice, water, chilli sauce, garlic, ginger and fish sauce. Stir over medium heat for 3 minutes or until mixture simmers. Remove from heat. Set aside for 5 minutes to cool slightly.

Step 3

Meanwhile, combine the watercress, snow pea sprouts and mango in a large bowl. Divide among serving bowls.

Step 4

Arrange chicken over salad and drizzle with dressing. Sprinkle with fried shallots, chilli and cashews, and serve immediately with lime wedges.