Chopped up 4 chicken breasts (400g) into thin 3cm long slices.
made a marinade for chicken with:
at least 6 tbsp soy sauce
about the same of balsamic vinegar
roughly 4 tbsp sesame oil
and a 2inch by 1 inch piece of ginger finely chopped
stirred up well and left to marinate for about 50mins.
Meanwhile made the salad with:
1 head iceberg lettuce shredded (kept 4 whole outer leaves to use as bowls for the chicken)
3 bell peppers chopped
1 cucumber chopped in slices then divided further
5 tomatoes cut into 6 slices each (threw away any juice and seed bits that came loose)
a handful of bluberries
last but not least 2 very large red chilli peppers deseeded and finely chopped.
tossed well in a large bowl
made a salad dressing with:
soy sauce
sesame oil
balsamic vinegar
2 or 3tsp ground coriander
juice of 1 lime
Cooked the chicken in a hot pan for a few minutes with all the marinade until the chicken had coloured and just cooked but no longer. chicken was very tender and succulent.
Served on a plate by putting out the salad and dressing it, then propped up a lettuce bowl in the salad and put 1/4 of the chicken in the leaf bowl with some of the cooked marinade. This kept the marinade sauce and the dressing separate.
Yum!
