Vietnamese Chicken Salad

Ingredients (Serves 4):

• 500g skinless chicken breast

• 2 cups Chinese cabbage, finely shredded

• 2 medium carrots, grated

• 1 tbs Beerenberg Chilli Sauce

• 2 tbs oyster sauce

• 1/4 cup lemon juice

• 2 tbs Beerenberg Australian Honey

Method:

1. Simmer chicken in a saucepan of water (just enough to cover it) for 10 minutes, or until cooked. Remove from water; cool slightly, then shred finely.

2. In a large bowl mix together the lemon juice, honey, oyster sauce and chilli sauce. Add the chicken and vegetables; toss until all is well coated with the dressing.

3. Serve immediately.