Marinated chicken salad, lemongrass and mint


Let yourself be tempted by this crunchy vegetable and chicken salad!

Serves 2.

4 chicken tenderloins

2 tablespoons pea eggplants

2 lemongrass stalks, sliced

4 shallots, sliced

2 kaffir leaves, finely sliced

2 tablespoons unsalted peanuts, dry roasted, unsalted

2 fresh bird's eye chillies, sliced

juice of 2 limes

1 handful mint leaves, coarsely chopped

2 Mexican coriander sprigs, chopped

Marinade

2 tablespoons roasted chili paste

1 tablespoon fish sauce

1 tablespoon coconut sugar

1 tablespoon vegetable oil