THAI CHICKEN SALAD

THAI CHICKEN SALAD
Strips of chicken breast and a selection of colorful vegetables served with a lemon juice and sweet chili dressing.


4 handfuls of oakleaf lettuce—washed and dried
14 thinly sliced rounds of peeled cucumber
¼ red pepper (capsicum)—very thinly julienned
½ carrot—peeled and grated
¼ rotisserie chicken (breast part)—skin removed and flesh torn into strips
2 tablespoons fish sauce
1 tablespoon sweet chili sauce
1 tablespoon lemon juice
1 teaspoon sesame oil
½ clove garlic—minced (crushed)
1 tablespoon finely chopped fresh mint


ARRANGE the lettuce, cucumber, red pepper, carrot and chicken on a serving platter. MIX together the fish sauce, sweet chili sauce, lemon juice, sesame oil and garlic in a small bowl until well combined. DRIZZLE the dressing over the salad and garnish with mint to serve.