SPICY CHICKEN SALAD WITH LIME This dish takes its cue from a northern Chinese shredded chicken salad. You could use a whole chicken, poach it and reserve the stock for other recipes. 4 chicken breast fillets, skin on Olive oil Sea salt Freshly ground black pepper 1 cucumber 1 cup coriander (cilantro) sprigs (including stalks) 1 cup mint leave 1 teaspoon ground Szechuan peppercorns 1 tablespoon fish sauce 1 teaspoon sesame oil 3 tablespoons lime juice 2 spring (green) onions, thinly sliced on the diagonal TO SERVE 2 cups finely shredded iceberg lettuce Lime wedges

Preheat oven to 400°F. Brush chicken with olive oil and sprinkle with salt and pepper. Place chicken, skin-side-down, in a preheated frying pan over high heat. Sear for 2 minutes on each side, turning only once. Transfer to a baking tray and place in the oven for 15 minutes, or until the juices run clear when the flesh is pierced with a skewer. Remove from the oven and leave to rest for 20 minutes. Shred chicken into thin strips.

Slice the cucumber in half lengthways, scoop out the seeds with a small spoon, and slice the flesh thinly on the diagonal.

Place chicken, cucumber, coriander and mint in a large bowl. Sprinkle with Szechuan pepper, fish sauce, sesame oil, lime juice and spring onions and toss until well combined.

TO SERVE
Divide iceberg lettuce among four plates, and pile chicken mixture on top. Serve with extra lime wedges.

Serves 4.

Bills - Breakfast, Lunch + Dinner, Bill Granger