Vietnamese chicken salad

Add cooked fine noodles if you wish.

For the dressing

⅓ cup	Fresh lime juice
⅓ cup	Fish sauce
2	Red chillies, seeded and chopped
2 Tbsp	Brown sugar

For the salad

500 g	Chicken, skinned and boned, shredded
3 cups	Cos lettuce, shredded
1 cup	Mint leaves
1 cup	Coriander leaves

For the topping

½ cup

Roasted cashew nuts, salted

Directions

1. Whisk the dressing ingredients until the sugar is dissolved.
2. Place the salad ingredients in a bowl and toss gently to mix. Drizzle with the dressing and toss to combine. Top with the nuts. Serve immediately.

More salads from Jan

• Brown rice and chia seed salad
• Marinated buffalo cheese pasta salad