4 chicken breasts
4 cloves of garlic, peeled
2 red chilies, deseeded
1 stalk of lemongrass
1" piece of ginger, peeled
2 kaffir lime leaves, stalks removed (optional)
1 tbsp toasted sesame oil
1tbsp fish sauce
1tsp sugar
2 spring onions, chopped
2 pink grapefruit (one for juice and one for segments)
Juice of 1 lime
Small handful of fresh mint
Small handful of fresh coriander
2 Little Gem lettuces, to serve
Serves
Serves 4, as a starter or light lunch
Prep time
20 minutes
Cooking time
15 minutes
Sophie Michell, TV chef and author
- Firstly blitz the lemongrass, garlic, chili, ginger and lime leaves together. Then take out of the blender, and add the chicken and blitz into small pieces some for drizzling over after. Finish the salad by cutting the chicken slices and laying on each plate with the lettuce, fennel and grapefruit. Finish off with another good drizzle of dressing and serve.
- Heat up the oil and add the blitzed aromatics, and then the chicken, cook for 5 minutes, then add the fish sauce, a squeeze of grapefruit and lime juice, sugar and season
- Continue cooking for 5 minutes add the onion, cook for another minute then take off the heat and cool
- Finally mix in the herbs and the grapefruit segments, then serve with the little gem leaves to scoop up
- This dish can also be served with coconut rice to make it a more substantial meal
