Yin and yang chicken salad

220g (7½oz) skinless, boneless chicken breast, cut into strips (233 cals)

½ onion, peeled and roughly chopped (for flavour only)

1 bay leaf

1 stalk lemongrass, bruised with the back of a knife

For the salad

100g (3½oz) cucumber (5cm/2in piece), peeled (10 cals)

a pinch of salt

1 celery stick, cut into long thin strips (5 cals)

1 medium carrot, peeled and cut into long thin strips (35 cals)

80g (3oz) white cabbage, thinly shredded (22 cals)

1 small handful of fresh coriander (cilantro) leaves, roughly chopped (3 cals)

1 small handful of fresh mint leaves, roughly chopped (6 cals)

2 tsp sesame seeds (60 cals)

6 little gem lettuce leaves (3 cals)

For the dressing

½ garlic clove, peeled and crushed (2 cals)

½ small red chilli, deseeded and cut into rings (1 cal)

½ tsp sugar (10 cals)

juice of 1 lime (4 cals)

1 tsp fish sauce (1 cal)

salt and freshly ground black pepper

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