This fresh asian salad with long ribbons of cucumber, strips of carrot, chicken and a simple light dressing makes an easy to throw together, satisfying meal.
Preperation: 25 minutes
2 x cooked skinless roast chicken breast fillets
1 x large carrot (cut into long matchsticks)
1 x shallot (finely sliced)
1/2 x cucumber (cut into ribbons)
1 deseeded and sliced red chilli
Small handful of coriander leaves
Small handful of mint (roughly chopped)
Juice of 1 lime
1 tbsp fish sauce
1tbsp soft brown sugar
1.Â Shred the two chicken breasts and place in large bowl.
2. Add the carrot, cucumber, chilli, mint and coriander.
3. For the dressing whisk together the lime juice, fish sauce and soft brown sugar until the sugar dissolves. Pour over the salad and toss well.
Per serving: 274 Calories, 7.2g Fat (2.2g Saturated), 2.3.g Salt