This quick light salad is perfect for eating al fresco, whether you decide to cook the chicken under the grill or on a barbecue so that it can be brought along as part of a picnic while it is marinating. Raw tiger prawns would make a nice alternative to the chicken.

Serves 4

  • 450g (1lb) skinless chicken fillets
  • 100g (4oz) rice vermicelli
  • 1 red onion, thinly sliced
  • small bunch fresh coriander
  • handful fresh mint leaves
  • 1 ripe mango, peeled and cut into fine strips (stone discarded)
  • 4 tablespoons roughly chopped cashew nuts
  • FOR THE MARINADE
  • 1 tbsp dark soy sauce
  • 1 tbsp sweet chilli sauce
  • juice of 1/2 lime
  • 1 tsp mild curry powder
  • 1 garlic clove, crushed
  • 2 tbsp chopped fresh basil
  • 2 tbsp sunflower oil
  • FOR THE DRESSING
  • 1 tsp caster sugar
  • 2 tbsp dark soy sauce
  • 1 tbsp sweet chilli sauce
  • juice of 1 lime
  • 4 tbsp sunflower oil

1 To make the marinade, place the soy sauce in a bowl with the sweet chilli sauce, lime juice, curry powder, garlic, sugar, basil and sunflower oil. Mix well to combine. Cut the chicken fillets into 3cm (1 1/4in) strips and stir into the marinade. Cover with clingfilm and chill for at least 2 hours or overnight is best to allow the flavours to penetrate the chicken.

2 Place the rice vermicelli in a large bowl and cover with boiling water. Leave for about 5 minutes until softened or according to packet instructions.

3 Place the red onion in a bowl of iced water for 2-3 minutes, this will make them crisp and mellow out the flavour a little.

4 To make the dressing, dissolve the sugar in the soy sauce in a small bowl and then whisk in the sweet chilli sauce, lime juice and sunflower oil.

5 Drain both the vermicelli and red onion well and place in a large bowl. Tear the coriander and mint leaves away from the stalks and add to the bowl along with the mango.

6 Preheat the grill to high. Place the chicken strips on a foil lined grill rack and cook for 5 minutes without turning. When cooked, cover with foil to keep warm.

7 Add the dressing and warm chicken with any juices into the noodles, then toss gently with your hands until well combined. Divide among plates, arranging in an attractive manner and scatter over the cashew nuts to serve.

Vietnamese-Style Grilled Five Spice Chicken Thigh Salad

Chicken thighs are not only cheaper than breasts cut they can be made much tastier. The secret of this recipe is in the slow cooking, which would leave a breast fillet fry and tasteless. When using thighs you end up with crispy skin and succulent, well flavoured flesh.

Serves 4

  • 6 garlic cloves, sliced
  • 1 large shallot, roughly chopped
  • 1 tbsp minced fresh root ginger
  • 4 tsp sugar
  • 4 tbsp dark soy sauce
  • 4 tbsp Thai fish sauce (nam pla)
  • 1/2 tsp Chinese five-spice powder
  • 8 boneless chicken thighs
  • 100g (4oz) green beans, sliced into 2cm (1in) lengths
  • 275g (10oz) mixed salad leaves
  • 1 small red pepper, halved, seeded and diced
  • 225g (8oz) cherry plum tomatoes, halved or quartered
  • 2-3 tbsp vinaigrette (page 000)
  • salt and freshly ground black pepper
  • very fine shreds of carrot and long thin fresh chives, to garnish

1 To make the marinade, place the garlic in a mini food processor or blender with the shallot, ginger and sugar, then blend to form a paste. Transfer to a small bowl and whisk in the soy sauce, Thai fish sauce, five-spice powder and several grinds of pepper.

2 Arrange the chicken thighs in a shallow dish and pour over the marinade, turning until well coated. Cover and chill for at least 2 hours or up to 24 hours is best, turning the chicken thighs several times in the marinade. Bring back to room temperature before cooking and wipe off any excess marinade with kitchen roll.

3 Heat a frying pan over a medium heat. Add the oil to the pan, then place the chicken thighs in it skin-side down. Cook for 20-30 minutes until the skin is nice and crispy. Don't be tempted to touch them while they are cooking or shake the pan occasionally just leave them alone and you will produce the most fantastic crisp skin and succulent flesh.

4 When you can see that the chicken thighs are nicely browned and that the flesh is almost but not quite cooked through. Turn them over and cook for another 5-6 minutes until completely cooked through and tender. Remove from the heat and leave to rest in a warm place for 5 minutes.

5 Blanch the green beans in a pan of boiling salted water for 1 minute until just tender, then drain and refresh under cold running water. Place the salad leaves in a large bowl with the blanched beans, red pepper and tomatoes. Season to taste and then add enough vinaigrette to lightly dress the salad and toss well. Divide among plates, then carve the chicken thighs into pieces and place on top. Garnish with the carrot shreds and chives, if liked.