Marinade

2 tablespoons soy sauce

2 tablespoons dry sherry

1 tablespoon Hoisin sauce

1 tablespoon New Zealand extra virgin olive oil

1 garlic clove, sliced

500 grams skinless chicken breast fillets

Salad

100 grams small French beans or snow peas

24 cherry tomatoes

mixed salad leaves

Dressing

6 large mint leaves, chopped

1 tablespoon chopped fresh coriander or parsley

2 tablespoons chopped chives

1 tablespoon finely chopped lemon grass

3 tablespoons lemon juice

1 teaspoon grated root ginger

3 tablespoons New Zealand extra virgin olive oil

Combine the marinade ingredients in a plastic bag and mix well.  Add the chicken, remove the air and seal the bag with a twist tie.  Marinate in the refrigerator for 3 – 4 hours.

Prepare the salad.  Place the beans or snow peas into a pan of boiling water and cook for 1 – 3 minutes or until just tender.  Drain, rinse with cold water and drain thoroughly.  Arrange the salad ingredients on a large platter, cover and chill until ready to serve.

Prepare the dressing by combining all of the ingredients.  Set aside.

Drain the chicken.  Place on a preheated barbecue or pan cook in a little oil in a heavy based frying pan.  Cook over a medium heat for 8 – 10 minutes per side or until the chicken the juices run clear when the chicken is pierced.

Slice the chicken into strips, toss with the dressing then arrange on top of the salad.  Serve immediately.