Step 1Mix chicken with lemongrass paste, ginger, olive oil and lemon juice in a shallow bowl. Cover and leave to marinate in fridge for at least an hour, or overnight.
Step 2Spray a large non-stick frying pan with olive oil and set over medium-high heat. Pan-fry chicken for 5–6 minutes, each side, or until golden and cooked through. Remove from the pan and set aside to cool slightly.
Step 3Cook pasta according to packet instructions, or until al dente. Drain well, reserving about ¼ cup of cooking water. Transfer pasta to large bowl and add reserved cooking water (this stops the pasta from sticking).
Step 4Add remaining ingredients to the pasta. Toss gently to combine.
Step 5Roughly chop the chicken and add to salad. Season with cracked black pepper and garnish with extra herbs. Serve either warm or chilled.