Thai Lemongrass And Chicken Salad With Egg Net | Donna Hay

Ingredients

• 800g chicken breast fillets, trimmed
• 1 stalk lemongrass, grated
• 6 Thai lime leaves, finely chopped
• 2 cloves garlic, crushed
• 1 tablespoon soy sauce
• 4 eggs
• 2 tablespoons extra virgin olive oil
• 2 Lebanese cucumbers, shredded
• 1 carrot, peeled and shredded
• 1 cup (80g) bean sprouts, trimmed
• 1 cup coriander (cilantro) leaves
• 1 cup Thai basil leaves
• ½ cup (70g) salted roasted peanuts, roughly chopped
• ¼ cup (60ml) lime juice
• 1 tablespoon fish sauce
• 2 tablespoons grated palm sugar
• 1 teaspoon finely grated ginger