Bang Bang Chicken Salad | Donna Hay

Ingredients

• 2 tablespoons vegetable oil
• 1 tablespoon lightly crushed sichuan peppercorns
• 3 x 180g (6½ oz) chicken breast fillets, trimmed
• sea salt flakes
• 5 cups (400g/14 oz) shredded wombok (chinese cabbage)
• 2 carrots, peeled and shredded using a julienne peeler
• 2 lebanese cucumbers, peeled lengthways into strips
• 1 cup (16g/½ oz) mint leaves
• 1 cup (16g/½ oz) coriander (cilantro) leaves
• 1–2 long red chillies, seeds removed and finely sliced lengthways
• ½ cup (55g/2 oz) roasted salted peanuts
• extra wombok leaves (optional) and lime wedges, to serve
• ⅓ cup (80ml/2½ fl oz) lime juice
• ¼ cup (60ml/2 fl oz) light soy sauce
• 1½ tablespoons caster (superfine) sugar