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Thai Chicken and Citrus Salad

juice of 3 limes
2 tablespoons palm or brown sugar
1 clove of garlic, chopped
1 medium to hot chilli, sliced
2-3 tablespoons Thai fish sauce

2 cups roasted, poached or purchased precooked chicken (no seasoning)
2 cups mixed citrus segments
2 cups crisp salad ingredients (Chinese cabbage, capsicums, red onion,
cucumber and spring onion)
fresh herbs - mint, coriander and Thai basil
bean sprouts
extra herbs, for garnish
chopped peanuts, for garnish

To make the dressing put the lime juice into a saucepan along with
the palm or brown sugar. Reduce to a syrup (3 or 4 minutes), then
add the garlic and chilli. Remove from the heat and stir in the
Thai fish sauce. Chop the vegetables. Chop the herbs and reserve
some to use as a garnish.

Mix the vegetables and herbs together, then add the bean sprouts.
(Tip: keep bean sprouts in a bowl of water until ready to use;
this stops them fermenting.)

Prepare the chicken by dicing the thigh and leg meat, and shredding
the breast meat using two forks. If you wish, remove fat and skin
from the chicken.

To assemble, drain the excess juice from the citrus segments and
put them into a salad bowl. Toss in all the other ingredients.
Pile high onto serving plates, and garnish with reserved herbs and
chopped peanuts.


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