Vietnamese Chicken Salad

2 SERVINGS

Ingredients:

2 chicken fillets
1/2 cup hoisin sauce
2 tablespoons sesame seeds
1/2 cucumber
1 avocado
1 handful of sugar snap peas (or snow peas)
½ mild red chilli
Juice of 1 lime
½ teaspoon sesame oil
2 tablespoons soy sauce
2 tablespoons peanuts

Method:
Marinate chicken in hoisin and sesame seeds.
Fry the chicken on medium temperature so that it has a golden color and let
it lie and after frying in the pan without heat about 15 minutes. Turn
occasionally.
Dice the cucumber and avocado, split pea shells, slice the chilli thinly
and mix everything in a bowl.

Season the salad with lime juice, sesame oil and soy. Top with peanuts.

Best regards
Iréne Olsson