|
|
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.
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|
