Green papaya salad and lemongrass chicken

For the papaya salad:
1) Mix all the ingredients and toss with the Asian vinaigrette. 2) Chill and serve within 30 minutes.

For the Asian vinaigrette:
1) Whisk together all the ingredients, except the olive oil.

2) Slowly whisk in the oil and place into the refrigerator until chilled.

For the lemongrass chicken:
1) Mix the lemongrass, ginger, garlic, white wine, fish sauce, soy sauce and lemon juice in re-sealable bag.

2) Add the chicken to the bag and marinate for 4 to 24 hours in a refrigerator.

3) Remove the chicken from the marinade, thread it onto skewers and place onto a preheated barbecue.

4) Barbecue the chicken on both sides until marked and cooked through.

5) Arrange the skewers on a serving platter and squeeze 1/2 lemon over the finished chicken and garnish with chopped peanuts and spring onions.

6) Serve the salad alongside the chicken.