Sunday, 10 July 2011

Healthy Lunch Series with Asian chicken salad

Ingredients :

1 tsp caster sugar
1 tbsp fish sauce
¼ red onion, thinly sliced
zest and juice ½ lime (about 1 tbsp)
1 boneless, skinless chicken breast
100g bag mixed salad leaves
large handful coriander, roughly chopped
¼ cucumber, halved lengthways, sliced
½ chilli, deseeded and thinly sliced

Instructions :
1. Cover the chicken with cold water, bring to the boil, then cook for 10 mins.
2. Remove from the pan and tear into shreds. Stir together the fish sauce, lime zest, juice and sugar until sugar dissolves.
3. Place the leaves and coriander in a container, then top with the chicken, onion, chilli and cucumber.
4. Place the dressing in a separate container and toss through the salad when ready to eat.