Oriental chicken salad

Ingredients

• 4 skinless, boneless chicken breasts
• 4 tbsp clear honey
• 2 tbsp rice vinegar
• 2 tbsp soy sauce
• 1 tbsp sesame oil
• 1 garlic cloves, crushed
• 2.5cm/1in piece fresh ginger, peeled and grated
• 2 tbsp sesame seeds, toasted
• small bunch of fresh coriander, roughly chopped
• 1 large carrot, cut into fine matchsticks
• 1 bunch of spring onions, shredded
• ½ cucumber, peeled, halved, de-seeded and cut into matchsticks
• ½ Chinese lettuce, finely shredded

Method

1. Cut the chicken into thin strips and mix with the honey, vinegar and soy sauce. Leave to marinate in a non-metallic bowl for about 30 minutes.

2. Heat the sesame oil in a frying pan and cook the chicken over a high heat with any marinade for about 5 minutes until the chicken is cooked through, leaving some cooked marinade in the pan to use as the salad dressing.

3. To serve warm, toss in a large bowl with the remaining ingredients and eat immediately. To serve cold, leave the cooked chicken and marinade to cool and then toss with the remaining ingredients.