Had this as a starter yesterday using leftover chicken:
cooked chicken breast, sliced thickly
season the chicken with Old Bay seasoning and/or smoke dust or a BBQ seasoning before cooking
you could also use griddled halloumi instead
I used some leftover Nando’s chicken as I had taken Mrs Awkward out the day before and we always order too much just so we can bring it home and have a spicy chicken sandwich or similar later
mango, peeled and sliced/diced
spring onions, sliced about 1 cm long
big tomato, cut into big chunks
cucumber, cut into big chunks
small red onion, sliced
your favourite lettuce and/or mix of other “green stuff" - watercress, rocket, baby spinach etc
red chilli, deseeded, cut into thin strips
avocado chunks - optional if you want to be really indulgent
lime juice - 2 parts
fish sauce - 1 part
honey - 1 part
toasted sesame oil - 1 part
dried coriander
salted peanuts
mix together the lime juice, fish sauce, honey, toasted sesame oil and dried coriander and mix well. Taste and adjust as required to get it salty and as sweet as you like
toast the peanuts in a warm pan until browning a bit more, crush or cut into reasonable size chunks and leave to cool
put all the salad ingredients except the chicken and chilli into a big bowl and mix well
give the dressing a good mix
pour 2/3rds of the dressing over the salad and toss well
put the salad on a serving plate/shallow dish
lay the chicken slices on top of the salad and spoon over a bit more dressing
sprinkle on the toasted peanuts and place the chillies decoratively on top
enjoy - some warm crusty bread goes well with it