Roast Chicken Salad

This is a wonderful Thai salad from the Femina!! It has a lovely crunch to it.

• Ready In: 55 mins
• Serves: 4

Ingredients

• For the chicken

• 250  g boneless chicken, cubed
• 3  tablespoons butter
• 1⁄2 teaspoon sugar
• 2  teaspoons black peppercorns, crushed
• 2  tablespoons soya sauce
•  salt

• For the salad

• 2  heads lettuce, chopped
• 2  cucumbers, peeled and sliced (200 g.)
• 2  red capsicums, deseeded and sliced fine (100 g)
• 4  spring onions, sliced
• 6  cherry tomatoes
• 2  lemons, juice of
• 3 -5  mint leaves, chopped fine
•  salt and pepper
• 4  tablespoons peanuts, crushed (60g)

Directions

1. For the chicken, Heat butter in a fry pan.
2. Add the sugar and let it caramalise a bit.
3. Add the cubed chicken pcs and saute well.
4. Add the peppercorns, soya and salt.
5. Cook till done Cool and cut into strips Keep aside For the salad: Mix the lettuce, cucumbers, capsicum, spring onions, mint leaves and cherry tomatoes in a salad bowl.
6. Add the lemon juice and seasonings.
7. Toss well Garnish with the chicken strips and crushed peanuts.
8. Serve chilled.