Thai Chicken Salad - source Women Weekly Australia

Serving size: Serves 4
Cuisine type: Thai
Cooking time: Less than 30 minutes
Special options: Lactose free
Course: Main

INGREDIENTS

2 chicken breasts, full, flat, beaten
salt and pepper
1 bunch coriander, chopped
1 cup shallots, chopped
6 spring onions, sliced
lemon grass
steamed rice, to serve

for the dressing:
3 tablespoons lime juice
2 tablespoons fish sauce
2 teaspoons sugar
chopped chill, optional
METHOD

Season chicken breast with salt, pepper and some coriander. Pan fry chicken breasts. Season both sides.

When cooked slice into long pieces.

Mix remainder of coriander, shallots, spring onions, lemon grass in a large salad dish. Toss through chicken. Mix together dressing ingredients and add.

Serve chicken on a bed of rice

source :
Women Weekly Australia
Thai Chicken Salad - MATTHEW JOHNS
http://aww.ninemsn.com.au/article.aspx?id=783437