1 boneless, skinless chicken breast
1 tbsp fish sauce
zest and juice ½ lime (about 1 tbsp)
1 tsp caster sugar
100g bag mixed salad leaves
large handful coriander, roughly chopped
1 carrot, cut into thin strips, thinly sliced
½ chili, deseeded and thinly sliced
¼ cucumber, halved lengthways, slice
Serves - 2
Cover the chicken with cold water, bring to the boil, then cook for 10 mins.
Remove from the pan and tear into shreds. Stir together the fish sauce, lime zest, juice and sugar until sugar dissolves.
Place the leaves and coriander in a container, then top with the chicken, carrot, chili and cucumber.
Place the dressing in a separate container and toss through the salad when ready to eat.
Recipe adapted from: Good Food