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
1 plump red chilli, deseeded and sliced diagonally
1 tablespoon groundnut oil
2 spring onions, green stems only, shredded lengthways
Make the dressing by combining all the ingredients in a screw-top jar.
Mix together the chicken and coriander leaves in a bowl, then stir in the dressing.
Line a serving dish with the pak choi, spoon the dressed chicken on top, cover and chill before serving. Serve garnished with spring onion shreds and red chilli slices.
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