150 g (5 oz) cooked chicken breast, shredded
3 tablespoons coriander leaves
150 g (5 oz) pak choi, shredded
1 tablespoon Thai fish sauce
juice of 1 lime
juice of 1 small orange
1 garlic clove, crushed
3 tablespoons roughly chopped basil
pepper
1 plump red chilli, deseeded and sliced diagonally
Dressing
1 tablespoon groundnut oil
To Garnish
2 spring onions, green stems only, shredded lengthways