2 shallots, finely sliced
35g/1¼oz chopped fresh coriander
1 cooked chicken breast, shredded
½ lime, juice only
1 garlic clove, crushed
1 tsp sesame oil
1 tsp soy sauce
25g/1oz cashews, toasted
1 tbsp vegetable oil
2 pak choi leaves, shredded
1 lime, halved, to garnish
Mix the shallots, coriander and chicken breast in a bowl.
In a mini blender, blend the lime juice, garlic, sesame oil, soy sauce and toasted cashews.
Place into a frying pan and cook gently until golden. Toss the sauce with the chicken salad.
Heat the vegetable oil in a wok and stir fry the pak choi for one minute.
To serve, pour the warm salad onto the pak choi leaves on a large plate and garnish with lime halves.
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