Vietnamese MIX-A-MATO^® tomato & Chicken Salad

Ingredients

• 400g Mix-a-mato^® tomatoes, halved for the larger tomatoes
• 250g Qukes^® baby cucumbers, thinly sliced lengthways
• 1 Bambino^® Baby Wombok, finely shredded
• 3 chicken breast fillets
• 1 tbs vegetable oil
• 2 medium carrots
• 125g snow peas
• 250g bean sprouts
• 1 cup fresh mint leaves
• 2 tbs sesame seeds
• 1/4 cup Asian fried eshallots
• 3 garlic cloves
• 2 long red chillies
• 1 small red chilli
• 1/4 cup palm sugar
• 2 large limes
• 1/2 cup fish sauce

Method

1. For the dressing; Process the garlic and chilli until finely chopped. Transfer to a bowl, stir in the remaining ingredients, 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 3 minutes each side. Transfer to oven, cook 10-15 minutes until cooked through. Remove to a plate, cover and stand 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 Qukes®, carrot, wombok, snow peas, bean sprouts, tomatoes and mint on a large platter. Add the chicken and remaining dressing, toss until well combined. Scatter with sesame seeds and eshallots. Serve.

Tip- Serve on a large platter and allow people to help themselves or pile into lettuce cups, small bowls, little brioche buns or Chinese serving spoons.