This is a lovely, fresh tasting main course salad that would be just as nice made with thinly sliced rare steak (perhaps you brought some home from the restaurant last night?).

The radishes and toasted almonds add a satisfying crunch and the zesty lime juice with toasted sesame oil and fish sauce (nam pla) combine beautifully to create a dressing with an authentic Thai taste.

I used leftover roast chicken from the night before but you could buy one of those oven-roasted chickens from the supermarket. You’ll need to discard the skin.

The dressing will keep in the fridge for a few days in a screw-top jar. Small bottles of toasted sesame oil and Thai ‘nam pla’ are available in most supermarkets.

BTW, did you know that ‘nam pla’ was made from anchovies and sea salt? No wonder it’s so deliciously rich and versatile!

CHICKEN (or beef) SALAD with TOASTED ALMONDS and a THAI DRESSING

(Serves 4)

Ingredients for the dressing:

6 tablespoons (90ml) of freshly squeezed lime juice

Finely chopped zest of 3-4 large limes

5 tablespoons (74ml) of vegetable oil (I used avocado oil but any mild-tasting oil will do)

5 tablespoons (74ml) of toasted sesame oil

4 tablespoons (60ml) of ‘nam pla’ (Thai fish sauce)

Ingredients for the salad:

16 oz (455g) of cold roast chicken (or thinly sliced rare beef) shredded, skin discarded

4 generous cups (240ml measure) of shredded romaine (cos) lettuce

A dozen radishes – washed, trimmed and thinly sliced

8 green (spring) onions, trimmed and thinly sliced

½ cup (120ml measure) of toasted flaked almonds

Action:

Whisk the dressing ingredients together, cover and set aside.

Combine all the salad ingredients together in a large bowl and right before serving, toss  with a small amount of dressing; just enough to lightly coat everything.

Divide the salad between individual plates and pass the remaining dressing around to pour over.