SALADS: I am told that this is a popular salad in Thai cuisine. The recipe was shared with me by a girlfriend who impressed me as a good cook when I lived in the UK.

THAI CHICKEN SALAD:

4 boneless, skinless chicken breasts                           

½ of a Romaine lettuce                       

½ mango peeled, thinly sliced                           

½ each cucumber, sliced julienne & ½ each green and red pepper

4 Napa cabbage leaves, thinly sliced                          

lime-coriander dressing: 

    5 tbsp. sugar                                                           

    ½ cup water

    juice of 3 limes                                           

    1 tbsp. fish sauce

    2 sprigs coriander, chopped                        

    1 tsp. chill sauce

chilli-soy marinade:

    1 tbsp. light soy sauce                                             

    1 tsp. lemon juice

    ½ tsp. chilli sauce                                       

    pinch black pepper

coriander sprigs for garnish

Tear lettuce into bite-sized pieces. Seed and thinly slice green and red peppers.  Combine soy marinade ingredients and pour over chicken breasts. Set aside for 1 hour. Cook chicken breast in your favourite way, cool and cut into strips.

In a saucepan over medium-high heat, dissolve sugar in water; then bring mixture to the boil. Cook for 5 to 10 minutes until syrupy. Add in remaining dressing ingredients and mix well. Cool dressing completely and reserve.

In a large bowl, toss chicken, vegetables, mango slices and dressing together. Transfer to 4 to 6 serving plates and serve immediately, garnished with coriander sprigs