- Step 1
Halve the chicken breasts lengthways to create four thinner fillets. Place the chicken in a large glass or ceramic bowl.
- Step 2
Combine lime juice, sugar, fish sauce, soy sauce, lemongrass, ginger and garlic in a jug. Reserve half the dressing. Pour remaining dressing over chicken and turn to coat. Cover with plastic wrap and place in the fridge for 30 mins to marinate.
- Step 3
Heat a barbecue or chargrill pan on medium. Drain chicken and discard marinade. Brush chicken with sesame oil. Cook on chargrill for 3 mins each side or until golden brown and cooked through. Transfer to a plate and set aside for 5 mins to rest.
- Step 4
Combine the cucumber, carrot, tomato, onion, mint, coriander, basil and chilli in a large bowl. Drizzle with the reserved dressing and toss to combine. Divide salad among serving plates. Thinly slice the chicken and arrange on top of the salad. Sprinkle with the peanuts to serve.