Chargrilled Thai Chicken Salad

Having one's origins in Thailand, the Coconut Monkey is always willing to try any recipe with Thai in the title. I've had endless different Thai chicken salads which vary in texture, variations of flavour, but mostly heat. Many people are put off by requiring an asbestos mouth to eat many Thai dishes, but this one based on Madeleine Shaw's recipe is fairly mild, yet packs a punch of crunch, freshness and zing.

Serves 2 : 2 skinless and boneless chicken breast, sliced in half horizontally, 1tsp turmeric, 1 red chilli, deseeded (half finely sliced, half finely chopped), 1 tbsp grated ginger, zest and juice of a lime, 25g cashew nuts, 3 tbsp olive oil, 2 little gem lettuces shredded, 4 spring onions finely sliced, 100g sugar snap peas finely sliced, handful finely chopped fresh basil, salt.

1.  Marinade the chicken in 1tbsp oil, turmeric, chopped chilli, ginger, lime zest and a dash of salt.
2. Heat the oven to 200c.
3. Toast off the nuts in a dry pan until golden then set aside.
4. Heat a Griddle pan over a high heat. Sear the chicken for about 2 minutes on each side. Place on a baking tray and cook through for 7-10 minutes.
5. In a bowl, add the lettuce, spring onions and sugar snap peas. Mix and then scatter over a serving plate.
6. Mix the lime juice with 2tbsp oil and some salt. Taste and adjust the acidity if required.
7. Once cooked, lay the chicken on the salad bed. Scatter over the nuts, the dressing, the basil leaves and the chilli strips.