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Banana Flower Salad Recipe

Banana Flower, Poached Chicken, and Mint Salad

Make sure to slice your banana flower as thinly as possible.

Banana Flower, Poached Chicken, and Mint Salad

From Camilla Salem, YumSugar

Banana Flower Salad Recipe

Ingredients

  1. 1 firm banana flower
    1 lime
    1 boneless, skinless chicken breast
    1 tablespoon salt
    1/2 yellow onion, sliced
    1/4 cup canola oil
    1/4 cup of fresh mint, sliced into a chiffonade
    4 tablespoons white vinegar
    1/2 teaspoon sugar
    1/4 teaspoon salt
    1/3 teaspoon chili pepper flakes
    3 tablespoons lime juice
    2 tablespoons soy sauce

Directions

  1. Prepare the banana flower: Peel back the purple leaves, and remove the buds until you find yourself with the white heart.
  2. Reserve two of the purple leaves for serving.
  3. Cut off the stem and cut the heart in half. Thinly slice each half and immediately place in a large bowl with water and the juice of half a lime.
  4. Poach the chicken: Bring a large pot of water to a boil. Add salt and chicken breast.
  5. Cook for about 30 to 40 minutes or until the chicken is cooked through and comes apart easily.
  6. Shred the chicken with a fork and set aside.
  7. Cook the onions: Heat up canola oil over medium-high heat in a large pan. Drop onion slices in oil and let them fry up until crispy
  8. Once brown and crispy, remove onions from oil and dry on a paper towel.
  9. Put everything together: In a large bowl, combine vinegar, sugar, salt, chili flakes, and lime juice. Add mint, shredded chicken, and sliced banana flower to the bowl and toss well.
  10. Serve salad in the two purple leaves, top with crispy onions and drizzle with soy sauce. Garnish with mint.

Serves 2 to 4.

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