Crispy Asian Chicken Salad

Ingredients 

• 1 boneless chicken breast
• Salt to taste
• Black peppercorns to taste
• 1 lemon juice
• 1 tablespoon oil  + for deep frying
• 2 spring roll wrappers
• 2-3 romaine lettuce leaves
• 2-3 iceberg lettuce leaves
• 1/4 cup shredded Chinese cabbage 
• 1 medium carrot, peeled and cut into thin strips
• 1/2 medium green capsicum, cut into thin strips
• 4-5 fresh coriander sprigs
• 4-5 fresh mint sprigs
• 1 tablespoon sweet chilli sauce
• 1 tablespoon toasted peanuts
• Fresh mint sprigs for garnish

Method

1. Heat sufficient oil in a kadai. Heat a non-stick grill pan.
2. Take chicken breast in a bowl, add salt, pepper powder and juice of ½ lemon and rub well.
3. Add 1 tablespoon oil to the hot grill pan. Place the marinated chicken breast in it and grill, turning sides, till both sides are golden brown and fully done. Transfer it onto the worktop and let it rest for 5 minutes.
4. Meanwhile cut spring roll sheets into thin 3-4 inch long strips, put them into hot oil and deep-fry till light golden brown and crisp. Drain on absorbent paper.
5. Tear romaine lettuce leaves and iceberg lettuce leaves and put them into a mixing bowl. Add Chinese cabbage, carrot strips, green capsicum strips, coriander sprigs and mint sprigs .
6. Thinly slice the grilled chicken breast, add to salad mixture. Add salt, pepper powder, sweet chilli sauce and peanuts and toss well. Squeeze the juice of ½ lemon and toss well.
7. Put the chicken salad in a serving bowl, top with fried spring roll strips and serve garnished with mint leaves.