Chicken Salad with Basil
|Vegetable oil||2 Teaspoon|
|Chicken breast fillets||4|
|Lettuce leaves||4 Ounce (125 Gram, Assorted)|
|Fresh mint leaves||1 Ounce (30 Gram)|
|Fresh basil leaves||1 Ounce (30 Gram)|
|For chili and basil dressing|
|Shredded fresh basil||2 Tablespoon|
|Fresh red chilies||1 , sliced|
|Lime juice||3 Tablespoon|
|Light soy sauce||2 Tablespoon|
|Thai fish sauce||2 Teaspoon (Nam Pla)|
1. Heat oil in a wok or frying pan over a high heat, add chicken and cook for 2-3 minutes each side or until just cooked through. Set aside to cool, then cut into thin slices.
2. Arrange lettuce, mint and basil leaves attractively on a serving platter, then top with chicken.
3. To make dressing, place sugar, shredded basil, chilli, lime juice and soy and fish sauces in a bowl and mix to combine. Drizzle dressing over salad and serve immediately.