Thai/Vietnamese Inspired Chicken Salad

I wanted to try an asian style salad I saw in a magazine. I did change it alot as there didn't seem to be that many things they had in their salad to make it filling enough.

After eating it I comfirmed that I don't like this type of asian sauce. Give me soy, honey, ginger, garlic. But not fish sauce and lime and coriander and mint. But hey, you might like those things! If I were to do it again I would use a different type different type of dressing. Maybe balsamic, or lemon, or even soy and honey.

What you will need:

I was lazy and used a bag of mixed lettuce and spinach leaves...

half red capsicum (pepper)

1/2 cucumber

cherry tomatoes (around a punnet)

1 carrot cut into matchsticks

1 stick celery

handful snow peas

1-2 chicken breasts

handful of fresh mint

handful of fresh coriander

dressing:

1/3 cup lime juice

1/3 cup fish sauce

2 tablespoons brown sugar

1 chilli finely chopped (I didn't add the chilli).

Method:

1. place chicken breast in pot and cover with cold water. Place on medium heat and when it starts to boil, turn it down to simmer, cover with a lid and let it simmer for around 10-12 mins or until cooked. Once it is cooked shred the chicken.

2. Cut all the salad ingredients and place in a bowl

3. Put shredded chicken into salad bowl and pour over dressing.