Ingredients
- 4 x 170g skinless chicken breast fillets
- 1L chicken stock
- 2 bay leaves
- 1 head iceberg lettuce
- 1 carrot, peeled and grated
- 1 cup bean shoots
- 1 bunch basil leaves
- 2 Tbsp dark soy sauce
- 1 tsp sesame oil
- 1 lime, juiced
- ¼ cup cashews, chopped
Instructions
1 Combine the chicken breasts, stock and bay leaves in a saucepan and set over a low heat. Bring slowly to a simmer then poach very gently for 20 minutes, until the chicken is just cooked. Set the chicken aside to cool slightly, then shred finely.
2 Separate the larger outer leaves of the lettuce and trim eight of these into cup shapes with a sharp pair of scissors. Shred 2 cups of the remaining lettuce finely.
3 Mix the chicken, shredded lettuce, carrot, bean shoots, basil, soy sauce, sesame oil and lime juice in a large bowl. Spoon this mixture into the lettuce cups and serve topped with cashews. For school lunch pack the lettuce cups, salad mix and dressing separately.