Chicken Banana Blossom Salad

Chicken Banana Blossom Salad

2 reviews, 4.5 star(s). 50% would make again

Ready in 3 hours 20 minutes

A wonderful presentation salad on banana blossom leaves. If you cant find fresh banana leaves, you can order them online here:


3/4 pound chicken thighs; skinless and boneless, cut into bite size pieces
2 scallions
1 lemongrass stalk
1 inch ginger
2 teaspoons chili paste
2 teaspoons palm sugar
juice of 1/2 lime
1 cup Coconut milk
2 tablespoons Honey
1 Asian pear; peeled and chopped
1 English cucumber; split lengthwise and thinly sliced
1/2 jicama; grated
1 jalapeno; cored and minced
1/4 pineapple; cored and thinly sliced
1 banana blossom (reserve a few leaves to serve); quartered and sliced
1 large handful of mint; finely chopped
1 large handful of cilantro; finely chopped
2 teaspoons toasted sesame seeds
Shrimp crackers; to serve

Original recipe makes 4 Servings



Coarsely chop lemongrass, ginger and scallions. Mix with chili paste, lime juice and palm sugar for marinade. Add chicken and mix thoroughly. Leave for a minimum of 1 hour, but preferably overnight in refrigerator.

In a skillet, heat 1 tablespoon peanut oil. Stir fry chicken for about 10 minutes until cooked through. Add coconut milk and honey. Stir to combine. Let cool.

While chicken is cooling, prepare the vegetables, fruit and herbs for the salad.

Once chicken is cool, toss with all the vegetables, fruit and herbs. Add salt to taste.

Deep fry shrimp crackers in peanut oil.

To serve, place salad in banana flower leaf. Garnish with herbs and toasted sesame seeds. Serve with shrimp crackers.

It is best if the salad is left for a few hours for flavors to develop, before serving. This salad can be eaten at room temperature or cold.

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Calories Per Serving: 417 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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What a unique salad! LOTS of semi expensive exotic ingredients and a little of a chore to make but worth it so make sure you have made several hours free, at least 5 before starting. It takes a long time to prepare, marinate, and then let it rest before serving. I had learned my lesson the last time I used cilantro since the kids do not like the taste and used it very sparingly. The other thing was, I didn't fry the crackers because they are already fried and I felt that it would be overkill. A really neat recipe though!
MauraSpeckt 2y ago

The longer you marinate, the better it will taste. When the salad is done, leave in refrigerator for at least an hour, but best if made the day before ready to serve. [I posted this recipe.]
ganesh71 6y ago

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