Normally my lunch at work consists of a bowl of Special K, or some chicken noodle soup, or a quick trip over to the Sainsburys salad bar, but more often than not - naughty naughty - I have nothing at all. Which often means I come home and eat 2 packets of crisps in a row like I did this evening.... Anyway, a trip to Asda was in order this evening and I decided to buy in some ingredients to make Vietnamese Chicken and Mint Salad to take in for the next few days. It is a Nigella recipe but I have adapted it a bit because I don't like cabbage. Apologies for the photo but my food photography skills are very sub par...! And also, any Nigella purists out there - don't hate me for changing it!!!

For the dressing:
1 chilli - deseeded and minced
1 tablespoon of sugar
1 1/2 teaspoons rice vinegar
1 1/2 tablespoons lime juice
1 1/2 thai fish sauce (nam pla)
1 1/2 tablespoons vegetable oil
4 spring onions, sliced.
black pepper

1 medium carrot, grated
cooked cold rice (I didn't measure it, I did enough for 3 portions)
200g cooked chicken
fat bunch of mint - chopped. Mix dressing ingredients in a bowl and leave to stand for 30 mins
In a big bowl mix together the remaining ingredients, leaving some of the mint for a garnish
Pour over the dressing and mix well so that all the ingredients are well-coated
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