Bananas, chicken and peaches come together in this exotic salad. Asian inspiration makes this artfully plated salad a real treat.
2 cups lemon juice
2 cups lemongrass syrup
1 cup fish sauce
1 banana flower (see note)
Dash lime juice
1 boneless, skinless chicken breast, grilled
2 fresh peaches
1/4 cup chopped Thai basil
1/4 cup chopped cilantro
1/4 cup chopped laksa leaf
1 tbsp. chopped lemongrass
1/4 cup julienne fresh ginger
2 jalapeños, chopped
1/4 cup sliced shallots, deep-fried
1/4 cup shelled peanuts, deep-fried and crushed
1. In saucepan, combine lemon juice, lemongrass syrup, and fish sauce for dressing; bring to a boil. Boil 2 min.; cool.
2. Peel outer leaves of banana flower; discard. Slice tender inner leaves finely; soak in water with lime juice and sugar.
3. Julienne chicken breast and peaches. Toss with basil, cilantro, laksa, and lemongrass; add ginger, jalapeños, shallots, and peanuts; toss lightly.
4. Add 1 cup dressing; toss lightly. Chill until ready to serve. For service, drain banana
Note: Banana flowers and laksa leaves are available from Asian markets or specialty produce purveyors.