3 white nectarines, halved, stones removed, thinly sliced
60g snow pea sprouts
60g bean sprouts, ends trimmed
60g baby Asian greens
12 fresh coriander sprigs
6 fresh basil leaves, shredded
pinch of salt
Lemongrass dressing
80ml (1/3 cup) white vinegar
80ml (1/3 cup) cold water
40g (1/4 cup) finely chopped palm sugar
2 lemongrass stems, pale section only, finely chopped
1 1/2 tsp fish sauce
METHOD
Half-fill a large saucepan with cold water. Cover and bring to the boil over high heat. Reduce heat to medium-low. Add the chicken and simmer, covered, for 15 minutes or until tender. Transfer chicken to a plate and set aside for 10 minutes to cool. Shred.
Meanwhile, to make the lemon-grass dressing, combine the vinegar, water, sugar, lemon grass and fish sauce in a small saucepan and stir over low heat until the sugar dissolves. Increase heat to medium and simmer for 5 minutes or until reduced by half. Remove from heat and set aside for 10 minutes to cool. Strain through a fine sieve into a jug. Discard the lemon grass.
Place cashews in a medium non-stick frying pan over medium heat and cook, stirring, for 3 minutes or until toasted. Remove from heat and set aside for 5 minutes to cool. Coarsely chop.
Combine chicken, nectarine, snow pea sprouts, bean sprouts, Asian greens, coriander and basil in a large bowl. Add the lemon-grass dressing and gently toss to combine. Taste and season with salt. Spoon among serving bowls and sprinkle with toasted cashews.
