Categories: August

Ingredients

• 2 carrots, grated
• large handful fresh beansprouts
• large handful fresh mint (about 30g), plus extra leaves to garnish
• 2 shallots, finely sliced
• 2 small red chillies, deseeded and finely sliced, plus an extra sliced chilli with seeds to garnish
• 3 ready-to-eat chicken breasts, finely sliced
• 2 garlic cloves, crushed
• 2 tbsp brown sugar
• 1 tbsp rice vinegar
• juice of 2 limes
• 1 tbsp fish sauce
• 4 tbsp vegetable oil

Directions

1. Put the carrots, beansprouts, mint leaves, shallots and chillies in a large bowl and gently toss together. Set aside.

2. For the dressing, put the garlic, sugar, rice vinegar, lime juice, fish sauce, vegetable oil and some freshly ground black pepper into a small bowl and whisk well.

3. Divide the salad between 4 bowls. Add the cooked, sliced chicken, toss well and drizzle with the dressing. Garnish with the extra mint, chilli and seeds.

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