1 spring onion, white and green part, thinly sliced
Handful of mint, chopped
Small handful of coriander, chopped
1 red chili, seeded & chopped
40 g roasted peanuts, chopped
Salt & pepper
60 ml lime juice
2 teaspoons fresh ginger, chopped
1 clove garlic, chopped
1 tablespoon soya sauce
A pinch of cayenne pepper
2 tablespoons peanut butter
1 tablespoon sweet chili sauce
80 ml buttermilk (or vegan yoghurt)
In a large dish, season planted.chicken with salt and pepper. Add the white part of the spring onion, the mint, the coriander, the red pepper, the carrot, and the chili pepper. Mix everything together well.
Mix lime juice, ginger, garlic, soya sauce, cayenne, peanut butter and sweet chili sauce in a bowl. Stir in buttermilk or yoghurt. Season with salt and pepper.
Place the lettuce leaves on a plate. Combine the planted.chicken and dressing and distribute over the lettuce. Garnish with peanuts and the rest of the spring onions.