• Thinly slice cucumber into half-moons. Slice apple into thin sticks. Thinly slice red onion. Grate the carrot. • In a small heatproof bowl, combine onion, a drizzle of rice wine 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.

• Cut chicken breast into 2cm chunks. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook chicken until browned and cooked through, 5-6 minutes. • Set aside to cool slightly. TIP: Chicken is cooked through when it's no longer pink inside.

• While the chicken is cooking, combine sriracha, sweet chilli sauce, sesame dressing, fish sauce & rice wine vinegar mix and a drizzle of olive oil in a large bowl. Season with salt and pepper. • Just before serving, top the dressing mixture with mixed salad leaves, carrot, cucumber and apple. Toss to coat. TIP: The sriracha is mild, but use less if you're sensitive to heat!

• Divide Vietnamese-style salad between bowls. Top with chicken. • Sprinkle with torn mint leaves. Top with roasted peanuts and pickled onion to serve. Enjoy!