Chilli Chicken Salad, for Cappucino.
Serves 2.
Salad:
2 Chicken breasts
Salad leaves
Cherry Tomatoes
Cucumber
Mixed sprouting beans (the ones you get from health food shops, tho you can substitute beanspouts. If I do that I then generally add cashew nuts as well)
Dressing:
Olive Oil
Lime juice
Sweet Chilli Sauce
Thai Fish Sauce
Fresh Ginger
Garlic
1 Red Chilli
Coriander
Grill the chicken, while its cooking make the dressing.
Dressing: Mix a couple of tablespoons of olive oil and the same of sweet chilli sauce in a bowl. Add the juice of a lime and a teaspoon of fish sauce. I generally check it at this point and make sure the balance is okay, sometimes it needs more of one thing or another.
Then you add: 1 finely chopped chili (no seeds unless you like it very hot), about a teaspoon of finely grated fresh ginger, a small finely chopped garlic clove and a handful of chopped coriander.
When the chicken is cooked, chop it into chunks. Put the warm chicken into the dressing to marinade while you make the salad.
Put the salad leaves, chopped tomatoes and cucumber and the sprouting beans in a large salad bowl. Pour on the chicken / dressing and mix..
Serve with a large glass of chilled dry white wine!