Marinade
- 1 garlic clove, crushed
- 5cm piece of ginger, freshly grated
- 1 long red chilli, finely chopped
- 30gm brown sugar
- juice of 2 limes (approx. ¼ cup)
- ¼ cup fish sauce
- ¼ cup tamari *
- 2 chicken breasts, cut into 3cm wide strips
Salad
- 2 cucumbers, sliced into quarters and then chopped
- 2 carrots, shredded
- corn from 1 cob
- 4 spring onions, white part chopped finely
- 1/2 cup coriander leaves
- 1/2 cup mint leaves, shredded
- 1/2 cup raw cashew nuts
Mix together marinade, reserving ¼ cup for salad dressing.
Marinate chicken for 10 minutes.
Place chicken on hot grill and cook for approx. 10 mins, or until cooked through. Rest for 10mins. and slice.
Place cashew nuts on oven proof tray and toast 180 oC for approx. 5 mins.
Mix together salad ingredients and dress with reserved dressing.
In a serving bowl place salad, then sliced grilled chicken and top with chopped cashew nuts, sprigs of coriander and sweet chilli sauce, if desired.
* Gluten Free soy sauce
Variations:
Add a serve of rice stick noodles for a light dinner.
Makes a great take to work lunch. Place undressed salad with cashew nuts into your container, place the sliced chicken in foil and the dressing into a small container. Just add your chicken and dressing before eating.
SERVES 4