Chicken & Pineapple Sambal Salad

Ingredients

2 The Bare Bird free range chicken breasts

1 tbsp peanut oil

Fresh pineapple, sliced

1 punnet of cherry tomatoes, halved

160g rocket leaves

1 cup mint leaves

Dried shallots

3 chillies (optional)

1 shallot

1 garlic clove

1 tbsp fish sauce

2cm knob fresh ginger

3 tsp brown sugar

1/4 cup extra virgin olive oil

1/4 cup water

juice from 2 limes

zest from 1 lime

Combine chicken breast and peanut oil, add 1 tsp salt and freshly ground pepper. Cover and refrigerate for 1 hour to marinate.
While the chicken is marinating, place dressing ingredients into a small food processing bowl and pulse until emulsified. Set aside until ready to use.
To cook chicken, preheat a heavy based pan to medium-high heat. Add chicken and cook, flipping until cooked through, about 5-6 minutes on each side. Set aside to cool and then slice into even portions.
Arrange the salad on a large serving plate by adding the rocket followed by the sliced pineapple, chicken and cherry tomatoes and mint. Drizzle the dressing on top and then add the dried shallots.
Serve immediately.