Warm chicken salad with cucumber, cherry tomatoes and Asian dressing

Ingredients (Serves: 2)

• Boneless chicken thighs360 g
• Carrots180 g
• Cucumber200 g
• Cherry tomatoes200 g
• Garlic6 g
• Spring onion (scallion)40 g
• Olive oil20 g
• Fish sauce12 g
• White wine vinegar16 g
• Fresh cilantro (optional)8 g
• Fresh parsley (optional)8 g
• Roasted peanuts, unsalted (optional)36 g

Method

1. 1

   Cut the chicken thighs into strips and the carrots into thin sticks. Chop the garlic and spring onion, slice the cucumber and halve the cherry tomatoes.

2. 2

   Heat half of the olive oil in a pan and cook the chicken for 10-12 minutes until golden and cooked through. Add the carrots, garlic and spring onion and stir-fry for 6 more minutes.

3. 3

   Pour in the fish sauce and white wine vinegar, stir and let it bubble for 2 minutes.

4. 4

   Divide the cucumber and cherry tomatoes between plates, top with the warm chicken and vegetables and sprinkle with coriander, parsley and peanuts. Drizzle with the remaining olive oil.

Nutrition per serving

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