BANG BANG CHICKEN SALAD

• servings: Serves: 6
• active time: 10 mins
• total time: 25 minutes

Ingredients

1 tbsp of vegetable Oil

6 boneless skin—on chicken thighs

6 wonton wrappers (or 1 white tortilla wrap if you can't get hold Of them)

1 Chinese lettuce (available at all large supermarkets)

½ a red cabbage

A large handful Of mangetout, sliced into strips

2 spring onions, finely chopped

A handful Of fresh coriander leaves, chopped

3 tbsps of Tangy Peanut Dip (see overleaf)

2 tbsps of salted peanuts, crushed

Sea salt and freshly ground black pepper

Directions

1. Heat the vegetable oil in a large frying pan over a rnediurn—high heat- Season the chicken skins vvith salt and fry the thighs, skin dovvn, for 5—6 rninutes until crispy.

2. Turn over and cook for a further 3—4 minutes or until cooked through. Rernove the chicken from the pan and slice into strips. Allow to cool. Shred the wonton wrappers (or tortilla wrap, if using) into 1cm strips, add to the chicken pan and fry for a couple of minutes on each side until crispy.

3. Remove from the pan and drain on kitchen paper. Shred the Chinese lettuce and red cabbage and put in a large bowl with the mangetout, spring onion, coriander, peanut sauce and most of the crushed peanuts. Toss everything together and transfer to a serving platter. Top with the sliced chicken and crispy wonton strips and the remaining peanuts, cabbage and put in a large bowl Then serve with lime wedges.