Thai chicken salad

Ingredients

1 head Chinese leaf , shredded

2 cooked chicken breasts or 200g leftover cooked chicken, shredded

1 mango , peeled, stoned and thinly sliced

bunch mint , leaves picked

6 spring onions , sliced diagonally

3 tbsp salted peanut or cashew nuts, roughly chopped

juice 4 limes

4 tbsp sesame oil

pinch of sugar

splash of fish sauce

2 large red chillies , deseeded and finely chopped

To make the dressing, mix together all the ingredients and stir to dissolve the sugar.

In a large bowl, mix all the salad ingredients except the nuts. Toss with the dressing and season with black pepper. Scatter with the nuts to serve.