Thai chicken salad


serves 6
vegetable oil spray
115 g (4 oz) skinless chicken breast, cut lengthways horizontally
3 limes, halved, for squeezing over

for the dressing

1 tbsp finely shredded lemon grass
1 small green chilli, finely chopped
3 tbsp lime juice
1 cm (1/2 inch) galangal or root ginger, peeled and thinly sliced into strips
1 1/2 tsp sugar
2 tbsp white wine vinegar
90 ml (3 fl oz) water
1 1/2 tsp cornflour, blended with a little cold water

for the salad

50 g (1 3/4 oz) deseeded mixed peppers, finely sliced into strips
50 g (1 3/4 oz), peeled weight, carrot, finely sliced into strips
50 g (1 3/4 oz) courgette, finely sliced into strips
50 g (1 3/4 oz) mangetout, finely sliced into strips
50 g (1 3/4 oz) baby corn cobs, finely sliced into strips
50 g (1 3/4 oz) broccoli florets, cut into 5 mm (1/4 inch) pieces
50 g (1 3/4 oz) pak choi, shredded
4 tbsp roughly chopped fresh coriander leaves
25 g (1 oz) rice vermicelli, covered with boiling water, left to cool in the water and drained


1. To make the dressing, put all the dressing ingredients, except the cornflour, into a small saucepan over a low heat and bring to the boil. Gradually add the cornflour mixture, stirring constantly, and cook until thickened. Remove from the heat and leave to cool.

2. Heat a griddle pan over a high heat and spray lightly with oil. Add the chicken and cook for 2 minutes on each side, or until thoroughly cooked through. Remove the chicken from the pan and shred.

3. To make the salad, put all the salad ingredients with the chicken into a large bowl. Pour over the dressing and toss together, making sure that all the ingredients are well coated.

4. Cover and refrigerate for at least 2 hours before serving. Serve on large plates, squeezing the juice from half a lime over each portion.

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