Thai Chicken Salad

Serves 4

  • 3 cloves garlic

    3 tablespoons lime juice

    2 tablespoon sesame oil

    5 tablespoons canola oil

    1 tablespoon soy sauce

    700g chicken breast fillets

    1 tablespoon fish sauce

    1 teaspoon Bundaberg Caster Sugar

    1 telegraph cucumber, seeded and thinly sliced

    1 small Spanish onion, thinly sliced

    250g cherry tomatoes, halved

    ¼ cup loosely packed mint leaves

     ¼ cup loosely packed coriander leaves

    ¼ cup loosely packed basil leaves

  1. Make marinade: in a screw-top jar combine 1 clove crushed garlic, 1 tablespoon lime juice, 1½ tablespoons sesame oil, 3 tablespoons Canola oil and soy sauce. Shake to combine and pour over chicken to coat. Let stand 30 minutes.
  2. Meanwhile, make dressing: combine remaining crushed garlic, lime juice, sesame oil and canola oil with fish sauce and sugar in a screw-top jar. Combine remaining ingredients in a large bowl.
  3. Drain chicken and cook on a heated, lightly oiled grill plate (or grill or barbeque) until browned both sides and cooked through. Cut into thick slices. Add chicken and dressing to salad.Toss gently.