YIELD: 8 servings
For the vinaigrette:
2 gold kiwifruit, peeled, diced small
2 Tbsps. candied ginger, chopped
8 green onions, sliced thinly on diagonal, white and green parts
2 Tbsps. cilantro, chopped
2 tsps. hot sweet mustard
4 Tbsps. rice wine vinegar
6 Tbsps. canola oil
2 tsps. sesame oil
Salt and freshly-ground pepper, to taste
For the salad:
4 chicken breast halves, cooked and pulled or shredded
6 gold kiwifruit, peeled and diced
2 mangos, diced
2 avocados, diced
For the garnish:
8 gold kiwifruit, peeled, sliced 1/4" thick
8 green kiwifruit, peeled, sliced 1/4-thick
4 cups fried rice noodles
8 sprigs cilantro Edible flowers, as needed, if desired
- Combine vinaigrette ingredients in a bowl and whisk together; set aside.
- Combine salad ingredients (chicken, diced kiwifruit, mango and avocado); toss with vinaigrette.
- TO PLATE: Cut six 1/4 thick discs of each color kiwifruit and place in a rectangular 3x4 pattern, alternating colors, on each plate. Divide the salad into 8 portions. Using a cylindrical mold form, place one salad portion into the form, set over kiwi slices, and lift off the form. Repeat for the remaining plates.
- Garnish each serving with 1/2 cup of fried rice noodles, a sprig of cilantro, and, if desired, edible flowers.
Recipe and photo from Chef Wendy Brodie, Lincoln & Court Catering, and ZESPRI New Zealand Kiwifruit.