Peppered Thai Chicken Salad

Ingredients:

• Chicken Thighs – 4, boneless
• Vegetable Oil – 1/4 cup
• Fish Sauce – 1/4 cup
• Black Pepper – 2 tsp, crushed
• Soft Brown Sugar – 1 1/2 tblsp
• White Vinegar – 1 tblsp
• Garlic – 1 tsp, crushed
• Cucumber – 1/2, finely sliced
• Bean Sprouts – 100 gms
• White Radish – 1 small piece, shredded
• Under-ripe Pear – 3/4 cup
• Onion – 1, large, finely sliced
• Red Capsicum – 1/2, deseeded, sliced
• Basil Leaves – 10, large, shredded

Method:

1. Marinate the chicken in a bowl with 1/2 the oil, 1/2 the fish sauce and black pepper for 1 hour.
2. Combine the remaining oil and fish sauce with the sugar, vinegar and garlic in a bowl.
3. Add the cucumber, sprouts, radish, pear, onion and capsicum.
4. Toss until evenly coated with the dressing.
5. Place the chicken on a very hot grill, turning frequently.
6. Grill until the surface is crisp and cooked through, approximately for about 8 minutes.
7. Keep aside for 5 minutes and cut into thick slices.
8. Sprinkle basil leaves on top.
9. Arrange onto individual plates and keep the chicken slices on top.
10. Serve.