Thai Chicken Salad

Ingredients

• 1 bunch spring onions
• 400 g mixed leafy greens
• 1 handful mint
• 1 handful coriander leaves
• 1 onion
• 2 Tomatoes
• 450 g skinless chicken breast fillet
• 2 tbsp red curry paste
• 1 tsp finely grated lemongrass
• 2 tbsp oil
• 1 tbsp brown sugar
• 2 tbsp fish sauce
• 2 tbsp Lime juice
• for garnish: lemongrass sliced into thin strips
• mint

Instructions

1. 1.

   Wash, trim and slice the spring onions into rings. Wash, dry and toss the leafy greens with roughly chopped mint and coriander leaves and the spring onion rings in a bowl. Peel and chop the onion. Wash the tomatoes and cut them into wedges.

2. 2.

   Cut the chicken into strips and mix in a bowl with curry paste and lemongrass. Sauté in hot oil for about 2 minutes while stirring. Remove from the pan and brown the onion cubes in the remaining drippings. Add the tomatoes, cook briefly, return the chicken and let it finish cooking. Spoon over the salad. In the pan heat the sugar, fish sauce and lime juice. Drizzle this dressing over the salad. Serve garnished with lemongrass strips and herbs.