VIETNAMESE SALAD WITH CRISPY SKIN CHICKEN
INGREDIENTS (SERVES 1)
1 Lenards chicken breast
2 tbs sweet chilli sauce
1 tbs fish sauce
Hillfarm garlic infused canola oil, drizzle
1 tsp lychee juice
1/4 spanish onion, sliced
1 cup bean sprouts
small handful of Vitenamese mint
handful of basil
handful of mint leaves
1 young garlic clove, sliced
Preheat oven to 180 degrees.
Cook the chicken in a pan skin side down over a medium heat and cook each side for about 2 minutes or until caramlised.
To make the dressing put the chilli into a bowl and add the lime juice, fish sauce, lychee juice and oil. Mix together and set aside.
Once the chicken has caramelised cook in the oven for 6-8 minutes. When time is up let it rest out of the oven.
Move onto making the salad. Add the lychees, onion, fresh herbs and garlic to a mixing bowl.
Spoon the dressing over the salad and serve with the chicken sliced on top.