Poaching the chicken keeps it really soft.

Serves 2
• 2 chicken breasts
• 150g Basmati or mixed rice and wild rice
• 1 lemon grass stalks lower part only, finely chopped
1 red chilli, deseeded and chopped 
Handful of mint, chopped
• Handful of coriander chopped
• 1 carrot grated or julienne
1⁄2 red pepper, thinly sliced
1/4 cumber seeds removed, thinly sliced
2 spring onions, sliced
Very lightly steamed green beans

Thai Chilli Lime Dressing
• 100ml lime juice
• 2tsp sugar
• Pinch of chilli flakes
• 1 garlic clove crushed
• 2tbsp Fish Sauce
1tbsp coriander chopped 
1tsp tamari soy sauce

1. Place the chicken in a pan. Cover with water and then bring to the boil. Simmer covered for 10 minutes. Turn off the heat and leave the chicken to stand for another 20 minutes
2. Remove the chicken to a plate and shred with forks.
3. Cook the rice according to packet instructions.
4. Place the rice, chicken, carrot, red pepper, mint, coriander, onion, chillies and lemon grass in a bowl and toss well.
5. Put all the dressing ingredients together in a screw top jar and shake well. Pour over the salad to serve.