Thai Chicken and Coconut Salad

Serves 4, Prep and Cook 30 mins

2 Lebanese cucumbers

2 large chicken breasts (750g),

trimmed

1 tblsp Thai green curry paste

1 tblsp sweet chilli sauce

1 tblsp vegetable oil

100g mixed salad leaves,

washed

1 medium carrot, peeled,

coarsely shredded

1 cup fresh coriander leaves

½ cup fresh mint leaves

¹⁄³ cup roasted salted peanuts,

chopped

DRESSING

¹⁄³ cup coconut milk ¼ cup lime juice

3 tsps sweet chilli sauce 2 tsps fish sauce

1 To make dressing, whisk all ingredients together in a small jug. 2 Cut cucumbers in half lengthways. Scrape out the seeds. Cut diagonally into thin slices.

3 Cut each chicken breast horizontally in half through the side to give two thinner pieces. Place in a bowl with paste, sauce and oil. Toss well to coat.

4 Heat an oiled, large barbecue grill plate over a medium to high heat. Add chicken. Cook, for about 4 minutes on each side, or until cooked through. Remove.

5 Thinly slice chicken. Place in a medium bowl with ¼ cup of the dressing. Toss.

6 To serve, combine cucumbers, salad leaves, carrot and herbs in a large bowl. Top with chicken. Spoon over remaining dressing. Sprinkle with peanuts.