4 boneless chicken thigh or breast fillets
1 tbsp vegetable oil
300g (10oz) lettuce leaves
½ cup shredded carrot
1 cup roasted cauliflower florets
2 cups finely sliced red cabbage
1 cup finely sliced kale
4 tbsp Marion’s Kitchen Coconut Sweet Chilli (alternatively use sweet chilli sauce mixed with lime juice) (use my store locator to find out where to buy)
4 tbsp sliced spring onion (scallions)
Marinade:
2 garlic cloves, finely grated
2 tbsp fish sauce
1 tsp dark soy sauce
2 tbsp brown sugar
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