This meal was born of necessity as I the only fruit or vegetables I had was that which was growing in the garden.

Chicken and Herb Salad.


3 chicken thigh breasts chopped into bite sized pieces

1 cup Vietnamese mint leaves

1 cup parsley sprigs

1 cup mint leaves

1/4 cup chopped chives

3 spring onions, sliced

2 – 3 tomatoes, diced

1 garlic clove

1/3 cup Red Boat fish sauce

1/3 cup sesame oil

1 lime, juiced

1 tblsp sugar

1 chilli, seeded and chopped


1. Cook chicken in a frypan or on a BBQ plate for 3 – 5 minutes per side depending on the size of your pieces (until juices run clear).

2. Combine herbs in a salad bowl.

3. Mix garlic, fish sauce, oil, lime, sugar and chilli together in a small jug.

4. Gently combine chicken with herbs. Dress and serve immediately.