Vietnamese-style grilled five spice chicken thigh salad

3 garlic cloves, sliced

1 large shallot, roughly chopped 

1 tbsp minced fresh root ginger 

2 tsp sugar 

4 tbsp dark soy sauce 

4 tbsp Thai fish sauce (nam pla) 

½ tsp Chinese five-spice powder 

8 boneless chicken thighs 

For the salad:

½ head iceberg lettuce, core removed and shredded 

1 firm ripe mango, peeled, stone removed and cut into julienne 

4 spring onions, thinly sliced 

50g roasted cashew nuts, roughly chopped 

good handful fresh coriander leaves 

For the dressing:

4 tbsp Donegal Rapeseed oil

2 tbsp rice wine vinegar

1 tbsp soy sauce

1 tbsp finely minced ginger root

1 garlic clove, crushed

1 tsp toasted sesame oil

salt

freshly ground black pepper