QUKES^®,SWEET SOLANATO^® TOMATOES AND VIETNAMESE CHICKEN SALAD

Ingredients

• 400g Sweet Solanato® Tomatoes, halved
• 250g Qukes^® baby cucumbers, thinly sliced lengthways
• 1 Bambino^® Baby Wombok, finely shredded
• 3 chicken breast fillets, trimmed
• 1 tbs vegetable oil
• 2 medium carrots, peeled, shredded
• 125g snow peas, thinly sliced
• 250g bean sprouts, trimmed
• 1 cup fresh mint leaves
• 2 tbs sesame seeds, toasted

dressing

• 1/2 small garlic clove, crushed
• 2 tbs sweet chilli sauce
• 2 tbs palm sugar, grated
• 2 large limes, juiced
• 1/4 cup fish sauce

Method

1. For the dressing, combine all ingredients and mix well.
2. Preheat oven to 180°C fan forced. Heat a large frying pan over medium-high heat until hot. Add a little oil and chicken, cook for 3 minutes each side. Transfer to the oven and cook for 10-15 minutes until cooked through. Remove to a plate, cover and stand for 5 minutes. Shred the warm chicken and transfer to a bowl. Spoon over 2 tablespoons of the dressing, stir to combine. Refrigerate until cool.
3. Combine the tomatoes, Qukes®, wombok, carrots, snow peas, bean sprouts, and mint on a large platter. Add the chicken and remaining dressing, toss until well combined. Scatter with sesame seeds. Serve.