4 tbsp Sweet Chilli Sauce
300g chicken breast, thinly sliced
1 tbsp vegetable oil
1 bird's eye chilli, deseeded and thinly sliced
200g mixed salad leaves
½ cucumber, cut into sticks
1 avocado, cut into chunks
- Mix the chicken with half of the sweet chilli sauce and leave to marinate for 15-20 mins.
- Heat the oil in a deep frying pan, add the chicken and stir fry until cooked through.
- In a large bowl, mix together the salad leaves, cucumber, avocado, chilli and cooked chicken.
- Drizzle over the remaining dressing, toss and serve.
You may substitute chicken with prawns or tofu.
Add chunks of fresh mango for an extra juicy bite.
Thailand's beautiful, diverse coastline is 3,219km long. All the more reason to visit!