Peanut & Chicken Salad Recipe - Great British Chefs

Ingredients

• 4 free range chicken breasts
• 3 tbsp of parsley, chopped, or coriander
• 1/2 lemon, juice and zest
• 4 tbsp of sunflower oil
• 1 pinch of salt
• 1 pinch of black pepper
• 125g of peanut butter, crunchy
• 50g of creamed coconut
• 6 tbsp of hot water
• 2 pinches of turmeric
• 3 tbsp of shallots, finely chopped
• 3 tbsp of soy sauce
• 1 tsp ginger, finely grated
• 1 red chilli, large, mild and finely chopped
• 1 pinch of pepper
• 6 quail eggs
• 12 new potatoes
• 1 sprig of fresh mint
• 250g of French beans
• 3 large vine tomatoes
• 1/2 cucumber
• 6 little gem lettuce hearts
• 2 tsp white wine vinegar
• 1/2 tsp lemon juice
• 1 tsp Dijon mustard
• 175ml of extra virgin olive oil
• 1 bunch of flat-leaf parsley, small
• 4 spring onions, peeled and finely sliced