Serves 4

What you need:
4x175g/6oz chicken fillets
Assorted salad leaves; oak leaves, cos, baby spinach or any seasonal leaves.
A little olive oil
A little salt and freshly ground pepper.

Marinade:
3-4 cloves garlic, halved
2-3 green chillies, deseeded
5cm/2" fresh ginger, chopped
200g/7oz block coconut, chopped
3 tablespoons light soy sauce
Juice and rind of 2 limes
2 teaspoons castor sugar
Large bunch coriander leaves
300-450ml/½to 3/4 pint hot water.

What you do:
Blend marinade ingredients in liquidiser until almost smooth, reserving approximately 5 tablespoons for salad dressing. Season chicken breast with a little salt and black pepper. Cover chicken with remaining marinade for at least one hour before cooking Bake chicken on a baking tray in a preheated oven for 20 minutes at 200°C/400°/Gas Mark 7. Toss prepared, washed leaves in a little olive oil and reserved marinade. Slice chicken breast thinly and arrange over salad leaves. Garnish with fresh coriander leaves.

Supplied by Ann McMahon, Cafe Rouge, New Antrim Street, Castlebar, Co. Mayo, for the 1996, Happy Heart Eat Out Campaign.