450 g | 1 pound mini chicken breasts
1 gem lettuce (or half a romaine lettuce)
1 carrot , grated
1 tbsp fresh coriander (cilantro), chopped
1 tbsp fresh mint , chopped
Fry light to fry the chicken
1 tsp sesame seeds (optional)
Extra gem lettuce if serving as an appetiser

1 tbsp crunchy peanut butter or 2 tbsp powdered peanut butter
2 tbsp soy sauce

1 tbsp minced garlic
1 tbsp freshly grated ginger
juice of 1 lime
1 tsp chilli paste (or hot sauce such as Sriracha)
2 tsp granulated sweetener
4 tbsp boiling water to dilute the sauce

1 red onion , very finely sliced
4 tbsp red wine vinegar
2 tsp granulated sweetener or sugar


Start by making the pickled onions (these are optional). Mix the vinegar and sweetener in a clean jar and add one very finely sliced red onion. I used a mandoline to get the onion slices really thin. Set aside while you make the salad.
Put all the ingredients for the dipping sauce into a bowl and mix together until smooth.
Heat a non stick frying pan and add a couple of Fry Light sprays. Pan fry the chicken breasts over high heat, on both sides, until nicely coloured.

Reduce the heat and add a splash of water or a little stock, cover the pan and leave them to cook for 5-6 minutes or until cooked through.
Shred the chicken using two forks and put into a bowl.
Add the lettuce, carrot and herbs and mix together. Add the sauce and toss to combine.
Sprinkle with the sesame seeds, if using.