Ingredients
Marinade
Chicken
Dressing
Salad
Method
Marinade
1.Combine the marinade ingredients in a non-reactive bowl or in a zip-lock bag if you are transporting it.
Chicken
2.Place the chicken pieces between two sheets of plastic wrap, or in a plastic bag, and pound with a rolling pin until it is an even thickness (about 1.5cm). Swirl chicken in marinade until completely coated then leave to marinate for a minimum of 20 minutes – longer is fine. While chicken is marinating, combine salad components (see below).
3.Preheat a barbecue grill or frying pan and oil lightly if needed, then cook the chicken on both sides until no longer pink (about 3-4 minutes on each side, depending on the ferocity of the grill). It should be nicely charred and cooked through. Chop chicken into strips and sprinkle with sesame seeds.
Dressing
4.For the dressing, mix citrus juice, zest and salt and then whisk in an equal quantity of oil (or more if you prefer a less citrus-y dressing); set aside.
Salad
5.Dress the salad with the citrus dressing and serve with the chicken – hot or cold. Add a bowl of bread or burger buns for the kids, if desired.
Check the oyster and soy sauce labels if eating gluten-free. Kaffir lime leaves are available in supermarkets and Asian food stores; they freeze well. Marinating meat can be transported in a zip-lock bag and slung on the barbecue on arrival. To toast sesame seeds, heat gently in a dry frying pan until lightly coloured. When cool, store airtight. They are nice scattered on salads, stir-fries and barbecued meat.
Note
