THAI CHICKEN SALAD

One of my favourites, lots of crunch, packed full of flavour, a tickle of heat, this salad is both filling and kind on the hips too.

SERVES 4

4 chicken breasts, lightly flattened

Salt and freshly ground black pepper

5ml (1 tsp) five spice powder

A light sprinkling of chilli powder

A little oil for frying

Salad:

¼ of a white cabbage, shredded

1 small red cabbage, shredded

1 large carrot, peeled and cut into thin strips 3cm piece of ginger, peeled and grated Dressing:

45ml (3 tbsp) oil

1 small onion, finely chopped

1 clove of garlic, crushed

1-2 red chillies, seeded and finely sliced

50g roasted peanuts

30ml (2 tbsp) sticky brown sugar or grated palm sugar

Finely grated zest and juice of 2 limes (or use 1 lemon)

30ml (2 tbsp) soy sauce

15ml (1 tbsp) rice vinegar

10ml (2 tsp) fish sauce

Extra peanuts or 1 small bar of peanut brittle, crushed

Sprigs of fresh coriander

Preheat a griddle pan till piping hot.

Combine a generous sprinkling of salt, pepper, five spice and chilli powder. Spread a little oil over the breasts and sprinkle seasoning over both sides of the breasts.

Fry on both sides till cooked through and set aside to cool. Slice.

In a large bowl combine the cabbage, carrot and ginger and toss to mix.

For the dressing preheat 15ml of oil and fry the onion till just soft then add the garlic and chilli and fry for a minute. Add the peanuts, brown sugar and fry until almost caramelised. In a large jug spoon in the peanut mixture, lime zest and juice, soy sauce, rice vinegar and fish sauce. Using a stick blender (or use a food processor or blender) blend till smooth. If too thick add some water, you want a pourable consistency. Taste and if necessary add extra soy, vinegar or fish sauce to give it a balanced flavour.

Pour ¾ of peanut mixture over salad and toss to mix. Place in a serving dish, top with the sliced chicken fillets and drizzle over more sauce. Serve sprinkled with extra peanuts or crushed peanut brittle. Add some sprigs of coriander and serve.