Cut chicken into bites size pieces then add to pan with coconut oil and cook. Half way add curry paste (to preferred taste) until cooked. Remove from heat and allow to cool. (this can also be rubbed in paste then baked in the oven the night before and cut up the next day)
Put salad together - lettuce (about 1/3 - 1/2 the bag), chop cucumber, tomatoes, sugarsnaps and pepper, finally give it a good mix around.
Add cool/cold chicken to salad, squeeze fresh lime over and toss again till all of the ingredients are dressed with a bit of the paste and lime mixture.
I prefer cooking the breast/thigh the night before so when adding to the salad it is cold but also improves the taste. This method also means you don‘t need the coconut oil as the paste has enough when you coat/marinade it.
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