Sluttishly Savoury: Asian Chicken Salad

This is one of my favourite go-to lunch dishes - it's low calorie, colourful and really tasty.

Don't be put off by the smell of the fish sauce - it really adds a nice Thai flavour and isn't quite so pungent once blended with the lime and sugar!

Asian Chicken Salad (serves 2)

You'll need:

• 1 chicken breast
• 2 tbsp fish sauce
• 2 tbsp soy sauce
• 1 tbsp soft brown sugar or palm sugar
• Juice of 1 lime
• 1/2 a red onion
• 1/2 a white cabbage
• 4 large carrots
• 2 red chillies
• Bunch mint leaves, roughly chopped
• Bunch coriander leaves, roughly chopped

Make it!

• Bring a pan of water to the boil, add the chicken and return the water to a gentle simmer. Poach the chicken for 10 minutes, then turn off the heat and leave it with the lid on for 20 minutes. Once cooked, remove from the water and leave to cool.
• Mix the fish sauce, soy sauce, sugar and lime juice in a bowl.
• Finely slice the red onion and add it to the fish sauce mixture. The lime juice will help to neutralise the raw onion.
• Shred the white cabbage into fine strips with a vegetable peeler.
• Peel the carrots and shred them into strips in the same way.
• Deseed the chillies and then chop them very finely. Wash your hands and don't rub your eyes, blow your nose or touch anything else sensitive until you've done it!
• Combine the chillies with the onion mixture.
• Once the chicken is cool, shred it with your fingers into rough strips.
• Mix the chicken, cabbage and carrot, then pour over the dressing and stir it through.
• Finally, mix through the shredded herbs.