Step 1

Fill a medium saucepan with water. Add the lemon grass and the roots and stems of the coriander. Season generously with sea salt and bring to the boil. Add the chicken then cover with a lid. Remove from the heat and set aside for 20 minutes.

Step 2

Make tamarind dressing: Combine all the dressing ingredients in a screw-top jar. Add ¼ cup of water and shake until the sugar has dissolved.

Step 3

Put the cos lettuce on a serving platter and top with the papaya and avocado.

Step 4

Remove the chicken from the saucepan and, when cool enough to handle, shred the meat. Add it to the salad and then sprinkle with the onion, mint, coriander leaves and shallots. Pour over the Tamarind Dressing and serve.