Bang Bang Chicken Salad

For the salad:

1	Carrot, grated
100 g	Cucumber, cut into small matchsticks
4	Spring onions, (80g) thinly sliced at an angle
100 g	Lettuce leaves, torn into small pieces
6	Radishes thinly sliced
25 g	Fresh coriander roughly chopped
1 lime	Zest and juice
1 tsp	Sesame oil
120 g	Cooked chicken breast, sliced

1 Carrot, grated 100 g Cucumber, cut into small matchsticks 4 Spring onions, (80g) thinly sliced at an angle 100 g Lettuce leaves, torn into small pieces 6 Radishes thinly sliced 25 g Fresh coriander roughly chopped 1 lime Zest and juice 1 tsp Sesame oil 120 g Cooked chicken breast, sliced

For the bang bang sauce:

2 tsp	Toasted sesame oil
1	Toasted sesame oil
1-2	Small red chillies, finely sliced
3	Cloves garlic, crushed
4 cm	Ginger, finely chopped
4 tbsp	Water
2 tsp	Smooth peanut butter
2 tbsp	Hermesetas Granulated
2 tsp	Soy sauce
1 tsp	Sesame seeds
4	Wedges of lime to serve

2 tsp Toasted sesame oil 1 Toasted sesame oil 1-2 Small red chillies, finely sliced 3 Cloves garlic, crushed 4 cm Ginger, finely chopped 4 tbsp Water 2 tsp Smooth peanut butter 2 tbsp Hermesetas Granulated 2 tsp Soy sauce 1 tsp Sesame seeds 4 Wedges of lime to serve