Chicken and green papaya salad with caramelised coconut and lime

This salad - inspired by one from Longrain - is our go-to dish when cooking for  a girls' night in. Not that it's particularly ladylike - what with its big, bold flavours and textures and all - but it's a perfect thing to eat with one hand, leaving the other free the more firmly to grip a wine glass and, particularly if eaten without carbs, is a light, low fat bowlful of health and good times. The salad combines crisp, julienned green papaya, fresh coconut, Thai herbs and sous-vide chicken breast but it's the dressing that makes it really special - shredded coconut caramelised with brown sugar, finished with fish sauce and fresh lime juice. To serve, pour off liquid from sous-vide chicken and shred. Toss with the salad and dressing, sprinkle with peanuts (separate container) and serve.

Free range chicken breast fillet, lemongrass, ginger, mint, coriander, Thai basil, kaffir lime leaves, long red chilli, green papaya, peanuts, shredded coconut, garlic, brown sugar, dried shrimp, shrimp paste, fish sauce, lime juice.

If you're keeping this a Thinner Dinner, serve on its own or with shirataki noodles; if not, some prawn crackers on the side would be nice. You could also toss the salad through some rice vermicelli or glass noodles.