8 boneless, chicken thighs (about 500g/1lb 2oz total weght)
1 tsp chili paste
3 tbsp olive oil
1 tbsp lime juice
1-2 lettuces, depending on size
4 baby zucchini sliced
½ bunch radishes
handful of mint leaves
For the dressing
2 ripe vine tomatoes
½-1 tsp chili paste
1 tbsp lemon juice
Lay the chicken in a shallow dish. Whisk up the chili paste, oil, lemon juice and a little salt in a small bowl.
Pour over the chicken and rub in to coat each piece.
To make the dressing, halve, seed and dice the tomatoes. Mix in a bowl with the chili paste, lemon juice, oil and a little salt. Set aside.
Heat a griddle pan or start the barbecue, then cook the chicken for 6-8 minutes on each side until cooked through.
Remove and wrap in foil to keep it warm.
Separate the lettuces and spread the leaves over a serving platter.
Slice the cucumber, zucchni and radishes and scatter over the lettuce.
Toss the chicken with half the dressing in a large bowl.
Tip on to the salad and scatter with the mint leaves.
Drizzle over the remaining dressing and serve warm.
Recipe adapted from: Good Food