• Slice cucumber into half-moons. • Thinly slice red onion. • Halve snacking tomatoes. • In a small heatproof bowl, combine onion, a drizzle of vinegar, a splash of water and a good pinch of sugar and salt. • Microwave the onion mixture in 30 seconds bursts until just softened. Set aside.

• Place your hand flat on top of each chicken breast and slice through horizontally to make two thin steaks. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook chicken steaks, until browned and cooked through (when no longer pink inside), 3-6 minutes each side. Season chicken with a pinch of salt and pepper. Set aside to cool slightly.

• While the chicken is cooking, combine sesame dressing, fish sauce & rice vinegar mix and a drizzle of olive oil in a large bowl. Season with salt and pepper. • Just before serving, add mixed salad leaves, snacking tomatoes and cucumber. Toss to coat.

• Divide Vietnamese-style salad between bowls. Top with chicken. • Tear over mint leaves. • Top with crushed peanuts and pickled onion to serve. Enjoy!