A fresh and healthy Asian-style salad with Thai basil and coriander, soya beans, carrots and tomatoes
Ingredients
- 2 skinless chicken breasts
- 85g frozen soya bean
- 1 large carrot, finely cut into thin matchsticks
- 4 spring onions, finely sliced
- 140g cherry tomato, halved
- small bunch coriander, chopped
- small handful Thai or ordinary basil leaves, chopped if large
- 85g herb or baby salad leaves
- 1 tsp toasted sesame seeds
For the dressing
- grated zest and juice 1 small lime
- 1 tsp fish sauce
- 1 tsp sesame oil
- 2 tsp sweet chilli sauce
Method
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Put the chicken in a pan and pour over cold water to cover. Tip the soya beans into a steamer. Bring the pan to a gentle simmer, then cook the chicken for 8 mins with the beans above.
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Meanwhile, mix the dressing ingredients in a large bowl. When the chicken is cooked, slice and toss in the dressing along with the beans, carrot, onions, tomatoes, coriander and basil. Mix really well, pile onto the salad leaves and sprinkle with the sesame seeds.