Thai chicken salad

• 1 head Chinese leaf
  shredded
• 2 cooked chicken breasts
  or 200g leftover cooked chicken, shredded
• 1 mango
  peeled, stoned and thinly sliced
• bunch mint
  leaves picked
• 6 spring onions
  sliced diagonally
• 3 tbsp salted peanut
  or cashew nuts, roughly chopped

For the dressing

• juice 4 limes
• 4 tbsp sesame oil
• pinch of sugar
• splash of fish sauce
• 2 large red chillies
  deseeded and finely chopped