Spicy Chicken Salad

The marinated chicken here could be cooked in a wok but as I wanted to use the marinade as part of the salad dressing, it had to be cooked so it was easier to do the whole thing in the oven.

6 boneless, skinless chicken thighs
5-centimeter piece lemongrass stem, finely sliced
1-2 coriander plants with roots, washed and roughly chopped
2-3 garlic cloves, peeled and roughly chopped
2 tablespoons lime juice
2 tablespoons brewed soy sauce
2 tablespoons light olive oil
2 tablespoons red Thai curry paste

Place all ingredients except the chicken in a small blender. Process until everything is finely chopped. Put the chicken pieces in an ovenproof dish and cover with the marinade. Refrigerate until ready to cook - at least one hour.

Place in a pre-heated oven, 180 C, and bake for 45 minutes. Pour off the cooking liquid and set aside for a few minutes to cool down a little. Keep the chicken pieces hot.

Meanwhile make a salad, using a variety of salad greens if possible. I used mizuna, butter crunch and red beet leaves, along with the Italian tomatoes, cucumber and ripped basil and a few coriander leaves for garnish.

Place some salad on a plate and put the chicken pieces on top. Whisk a couple of tablespoons of lime juice or white wine vinegar into the cooking liquid and pour over the chicken and salad.