This recipe is from my old Ivy cookbook that my dad gave me years ago. It is unbelievably delicious, with a sweet and sour chilli sauce and really easy to make. (I also had it recently at the Arlington as a shared starter)

I have changed the quantities of the ingredient so it’s for about two people as a main course or four as a starter but you can multiply the recipe for more people. 

Recipe

Serves 4 as a starter and two as a main course 

Ingredients

The salad

2 cooked chicken breasts, I poached them in chicken stock, cooled them and then shredded them

1 carrot julienned 

2 salad onions finely sliced

1/4 de seeded cucumber julienned 

1 tablespoon of toasted sesame seeds

Rice vinegar 

The sauce

100 g of smooth peanut butter (about 6 tablespoons) 

2 and a half tsps of sweet chilli sauce

2 and a half tsps sesame oil

2 Tbs of vegetable oil( I used warmed coconut oil)

Optional garnishes

Lime wedges, fresh coriander, crushed salted peanuts, slivers of red chilli 

How

Spoon the peanut butter into a heatproof bowl and place over a saucepan of hot water to soften, stirring occasionally. Remove from the heat and whisk in the chilli sauce. Then slowly add the coconut oil and sesame oil, whisking until you have a pourable sauce. 

Arrange the veg on a serving dish and sprinkle with a dash of the rice vinegar. Pile the chicken on top and pour over the sauce. Sprinkle with the sesame seeds and the optional garnishes of your choice. 

Notes: if you are vegetarian or plant based you can use wedges of crispy fried tofu instead of chicken. To cook the crispy tofu type ‘tofu’ into my search bar.