Grilled Chicken and Lychee Salad

Cook Time 30 minutes

Servings 4

Ingredients

4 chicken thighs, grilled (or any leftover roasted chicken), cut into chunks 

200g frozen lychee, thawed and pat dry

1 Lebanese cucumber, sliced

1 tomato, deseeded and segmented 

1 purple shallot, finely sliced

1 handful each of coriander and/or mint, leaves picked

100g store-bought crispy fried noodles

⅓ cup toasted peanuts, chopped 

Dressing

1 long red chilli, thinly sliced

1 clove garlic, minced

1 tbs soy sauce

1 tbsp caster sugar

½ tsp sesame oil

Zest and juice 1 lime

Salt and pepper

Method

Heat a grill pan over a high heat. Drizzle oil over chicken and season with salt and pepper. Grill for 3-4 minutes on each side, turning regularly until cooked through. Allow to cool and cut into bite size pieces.

To make the dressing, crush the chilli, garlic and sugar with a pinch of salt in a mortar and pestle. Mix in the soy sauce, sesame oil and lime until combined.

In a salad bowl combine the lychees, cucumber, shallots, tomato and herbs. Toss through the chicken and dressing.

Garnish with noodles and peanuts.