1 tablespoon lemongrass paste
2 teaspoons grated fresh ginger
1 long red chilli, deseeded and finely chopped
zest and juice of 1 lime
4 small chicken breast fillets, trimmed of all visible fat and cubed
1 package baby cos lettuce leaves separated
4 servings Asian mixed salad leaves to serve
- Combine the lemongrass paste, ginger, chilli, lime zest and juice and 1 tablespoon of canola oil in a bowl. Add the chicken and toss to coat. Set aside for 5 min to marinate.
- Heat a chargrill pan or frying pan over medium heat, spray with oil. Thread the chicken onto 8 metal or soaked wooden skewers and cook, turning often, for 8-10 min or until cooked through.
- Transfer skewers to a plate, keep warm. Divide lettuce and Asian Salad between serving plates and top with skewers.