Chicken Mint and Lime Salad
- Rub the chicken breasts with vegetable oil and grill or pan –fry for about 15 minutes, until tender. Allow to rest.
- Pick the mint leaves from the stalks and finely chop half, leaving the rest whole.
- Stir the lime juice and sugar with the fish sauce, until the sugar dissolves. Remove the skin from the chicken and slice the breast finely on the diagonal.
- Toss the chicken, chopped mint and chilli powder in the dressing , pile onto a plate, scatter with the whole leaves and serve.