Warm Bang Bang Chicken Salad

Another delightfully different dish from the chef at the Travellers Rest, Mapperly.

Serves 1

Ingredients:

• Chicken breast
• 100g Cos Lettuce
• Saté marinade
• 57g medium egg noodles
• 14ml pure rapeseed oil
• 3g sesame seeds (toasted)
• 1 sachet saté sauce
• 1/2 red pepper curls
• 1 celery tree
• 1 spring onion tree
• Sprig of flat leaf parsley
• Pain Rustique

To prepare the dish:

• Cut the chicken breast into five even pieces.
• Marinade the chicken strips in the saté marinade for a minimum of three hours.
• Grill the marinaded chicken strips evenly until well cooked.
• Wash the cos leaves. Drain well and cut into thick slices.
• Top and tail both the celery and spring onion, wash and cut small strips half way up keeping the tail end.
• Immerse the pepper, celery and spring onion in some cold water and store in the fridge until needed.

Those final preperations:

• Shred the Cos lettuce, and arrange on the plate.
• Drain the noodles and place into a bowl, add the ail and toasted sesame seeds, then arrange on the lettuce 'nest'.
• Position the cooked hot chicken strips around the noodles.
• Drizzle with the hot saté sauce.
• Garnish with the remaining toasted sesame seeds, celery tree, red pepper curls, spring onion tree and sprig of flat leaf parsley.