Tangy Chicken Salad

This is a Thai salad.

Ingredients :

Chicken Breast...............................................................2(300 grams-350 grams)

Garlic, Grated................................................................1 tsp(2 flakes)

Green Onion ,Chopped...................................................2

Green Capsicum ,choppedinti thin strips...........................1

Mint Leaves,Chopped.....................................................1 tsp

Lemon Leaves,Chopped..................................................1 tsp

Green Chilly ,Chopped....................................................4

Salt..............................................................................1/2 tsp

Black Pepper Powder.....................................................1/2 tsp

Olive Oil..........................................................................1 tsp

Coconut Milk...................................................................2 tsp

Fish Sauce.......................................................................1 tsp

Lemon Juice.....................................................................4 tsp

Soya Sauce......................................................................2 tsp

Corn Flour........................................................................1/2 tsp

Brown Sugar...................................................................1/2 tsp

For Garnish :

Lettuce Leaves......................................................................4

Lemon Leaves......................................................................3

Tangy Chicken Salad.......Preparation :

Take two chicken breasts. Marinate with salt 1/2 tsp on both sides, 1/4 tsp black pepper powder, 1-2 tsp lime juice, 2 tsp  soya sauce  2 flakes garlic ,grated. Spread properly on the chicken pieces with hand and leave for approximately one hour to marinate.

Next heat 1 tsp olive oil in a pan. Put the 2 chicken pieces to roast. When one side is cooked well turn and cook the other side as well. Roast on low flame. Then put gas off. Remove to a tray and cut into strips. Then again put back on the pan and stir fry for 3-4 minutes in the same oil that was in the pan. This salad is served warm.

In a pan prepare dressing. In the pan on low flame put 2 tbsp thick coconut milk,1 tsp fish sauce or soya sauce (Just a few drops will do), 1/4 tsp black pepper powder,1/2 tsp corn flour, 1/2 tsp brown sugar (or jaggery) On low heat saute for one minute.

Take the dressing in a large mixing bowl. Then add the roasted chicken pieces, chopped green capsicum,

two green onions, pudhina leaves, lemon leaves,salt  (If required). Mix well.

Mix green chilly slit (remove seeds).

In a serving platter, first spread the salad leaves.

Spread the prepared salad on it. Garnish with lemon leaves.