•  4 chicken breast fillets, halved lengthways
•  vegetable oil, for brushing
•  1 cup basil leaves
•  1 cup mint leaves
•  1 cup coriander (cilantro) leaves
•  2 vine-ripened tomatoes, sliced
•  1 red onion, cut into rings

dressing

•  2 tablespoons caster (superfine) sugar
•  ¼ cup (60ml) lime juice
•  2 teaspoons fish sauce
•  2 teaspoons finely grated ginger
•  1 clove garlic, crushed
•  1 large mild red chiili, sliced

  To make the dressing, place the sugar, lime juice, fish sauce, ginger, garlic and chilli in a small bowl and stir until the sugar is dissolved. Set aside.

Heat a char-grill pan over medium heat. Brush the chicken with the oil and cook for 2-3 minutes each side or until cooked though. Place the chicken, basil, mint, coriander, tomato and onion in bowls and spoon over the dressing to serve. Serves 4.