Asian Sesame Chicken Salad

• 4 skinless, boneless chicken breasts
• 4 tablespoons honey
• 2 tablespoons rice vinegar
• 2 tablespoons soy sauce
• 1 tablespoon sesame oil
• 1 garlic clove, crushed
• 2.5 cm pieces fresh ginger, peeled and grated
• 2 tablespoons sesame seeds, toasted
• small bunch of fresh coriander, roughly chopped
• 1 large carrot, cut into fine matchsticks
• 1 bunch of spring onions, shredded
• ½ cucumber, peeled, halved, de-seeded and cut into matchsticks
• ½ lettuce, finely shredded

1. Cut the chicken into thin strips and mix with the honey, vinegar and soy sauce. Leave to marinate in a non-metallic bowl for about 30 minutes.
2. Heat the sesame oil in a frying pan and cook the chicken over a high heat with the marinade for about 5 minutes until the chicken is cooked through, leaving some cooked marinade in the pan to use as the salad dressing.
3. To serve warm, toss in a large bowl with the remaining ingredients and eat immediately. To serve cold, leave the cooked chicken and marinade to cool and then toss with the remaining ingredients.