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Remove the meat from the chicken - cut into chunky strips and place in a large mixing bowl.
Cut the peaches into wedges and reserve any juice - add to the chicken with the mangetout, spring onions and corainder.
Put the lime zest and juice, honey, ginger and soy sauce into a small bowl and season.
Slowly whisk in the sunflower oil to form an emulsion - then whisk in the sesame oil - toss with the salad.
I sometimes used chicken breasts pan fried in garlic, ginger and sunflower oil with a touch of sesame oil.
You can make this dish go further by serving the salad on a bed of baby spinach with some couscous on the side.
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