Chicken Satay salad

Serves 4

Ingredients

3 large skinless and boneless chicken breasts ( cut into thin escalopes and marinate in 4 tsp of white wine vinegar and 4 tsp caster sugar and 1 tbsp oil )

4 little gem lettuces

4 spring onions, thinly sliced

100g / 3 ½ oz bean sprouts rinsed

1 large avocado, peeled and sliced

1 tbsp chopped coriander

25g / 1oz salted peanuts, finely chopped

For the dressing

1 garlic clove, finely chopped

1 red chilli, deseeded and finely chopped

1 tbsp soy sauce

1 tbsp lime juice

3 tbsp peanut butter doesn’t matter which

3 tbsp olive oil

4 tbsp water

Heat a griddle and fry the chicken breasts on each side until chargrilled and cooked through.  Meanwhile remove the outer leaves of the lettuce and cut lengthways into long strips through the root ( ie divide the lettuce into 8).

To make the dressing measure all the ingredients into small bowl and whisk to combine.

To assemble the salad, arrange the lettuce on a large plate, scatter with the spring onions, bean sprouts, avocado slices and coriander, then season with salt and pepper.  Slice the chicken breasts into strips and scatter on top of the salad.  Drizzle the dressing over the chicken and sprinkle with the peanuts.

To get ahead: The dressing can be made up to 2 days ahead.