Chicken and cucumber salad with chilli dressing
Such a simple salad with only a gentle amount of heat.
|2||Free-range chicken breasts|
|250 ml||Chicken stock|
|1 to taste||Salt and freshly ground black pepper|
|1||Iceberg lettuce, or mixed salad leaves|
- To make the dressing, peel and crush the garlic clove. Chop it finely and place in a small bowl. Cut the chilli in half along the length, scrape out the seeds with the tip of a sharp knife and discard them, then thinly slice the chilli. Add it to the garlic with the lime juice, fish sauce and sugar. Whisk together with a fork.
- Slice the cucumber in half lengthways and cut into thick slices. Toss through the dressing and set aside.
- Season the chicken with salt and pepper and place in a shallow frying pan. Pour in the stock and gently poach over a low heat for about 20 minutes. Remove the chicken from the stock, allow to rest for 3-5 minutes then shred with 2 forks. Place the lettuce leaves on each plate, add the chicken and then the cucumber. Pour the dressing over the top and serve.