Spicy Chicken Salad

• 8-10 oz boneless cooked chicken meat, shredded
• ½ cucumber, thinly sliced/shredded
• 1 carrot, thinly sliced/shredded
• 1 small onion, thinly sliced/shredded
• Salt and freshly ground black pepper
• Few lettuce leaves
• 2 small red chilies, seeded and shredded (omit if you don’t like hot dishes)
• 1 Tablespoon roasted peanuts, crushed (optional)
• Cilantro leaves, to garnish

Dressing:

• 1 clove garlic, chopped
• 1 teaspoon chopped ginger root (or ginger in squeeze tube)
• 1 small red or green chilies(s), chopped
• 1 Tablespoon sugar
• 2 Tablespoons each fish sauce and lime juice
• 1 Tablespoon sesame oil

In a bowl, mix together chicken, cucumber, carrot and onion and season with salt and pepper. Arrange a bed of lettuce leaves on serving dish or plate. Spoon chicken mixture on top. Set aside until you are ready to serve salad. Note: This can be made ahead of time)

For dressing: use a pestle and mortar to pound the garlic, ginger, chilies and sugar into a paste. Blend the paste with the rest of the dressing ingredients. Pour dressing over salad when you serve and top with peanuts and cilantro.