Asian Chicken Salad

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This salad dressing is one of my favourites and I use it often on many different dishes. For the actual salad you can use any vegetables you like. I find the crunchy ones work the best so red cabbage would be a good suggestion. I cooked my own chicken breasts, but if you want to pull this salad together even quicker then use pre-cooked chicken. Enjoy the weekend!

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Serves 4

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INGREDIENTS

4 cooked chicken breasts

2 carrots - shaved with a peeler

1 cucumber chopped

1 bag mixed radishes - sliced

1 bag of Pea shoots

1 red chilli - sliced

Mint

Sesame seeds black white or both

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Dressing

(shake the ingredients in a jar)

Juice of 2 limes

1 clove garlic - crushed

1 teaspoon ginger - grated

1 teaspoon squeeze of honey

1 teaspoon Chopped chilli

1 tablespoon spoon sesame oil

1 Dessert spoon fish sauce

1 tablespoon spoon soy sauce

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METHOD

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Preheat the oven to 210 degrees.

Season the chicken and drizzle with oil. Roast for 20 minutes. Leave to rest for 10 minutes.

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Assemble the salad ingredients in a large bowl. Tear the chicken into chunks. Drizzle with with the dressing, toss and sprinkle with sesame seeds.

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