* 4 Chicken breast fillets cut into thin slices
* 1 tablespoon of Olive oil to Fry the Chicken pieces
'''Chicken Marinade'''

* 4 Garlic cloves, peeled and crushed
* 1 tablespoon Sesame oil
* 1 tablespoon Light soy sauce
* 1 tablespoon Dark soy sauce
'''Salad items'''

* ½ cup of Cashew nuts, Dry-roasted and crushed
* 4 Shallots, peeled and very thinly sliced
* 10 whole baby sweetcorn cobs, thinly sliced
* 1 stalk of Lemongrass very thinly sliced
* 3 Spring onions, sliced
* 1 teaspoon fresh Galangal, peeled and chopped
* 2 fresh Red chillies, deseeded and sliced
* 1 Iceberg lettuce, sliced
'''dressing'''

* 220 ml (1/2 cup) Coconut milk
* 2 tablespoons Nam pla
* 2 tablespoons Lime juice
* 2 tablespoons Jaggery or Brown sugar
'''garnish'''

* 8 Mint leaves, chopped
* 1 Red chilli, deseeded and chopped into slices
* Small bunch of Coriander leaves, chopped

===Method===
* Add the Olive oil to a Wok and Stir-fry the Chicken pieces together with the Garlic until they are Browned and properly cooked.
* Allow to cool.
* Meanwhile, heat the dressing ingredients in a small pan and mix well until the Jaggery has completely dissolved.
* allow to cool.
* Add the Salad items to a large bowl, together with the Chicken pieces, pour over the dressing and sprinkle with the garnish

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