Strips of chicken breast and a selection of colorful vegetables served with a lemon juice and sweet chili dressing.

4 handfuls of oakleaf lettuce—washed and dried

14 thinly sliced rounds of peeled cucumber

¼ red pepper (capsicum)—very thinly julienned

½ carrot—peeled and grated

¼ rotisserie chicken (breast part)—skin removed and flesh torn into strips

2 tablespoons fish sauce

1 tablespoon sweet chili sauce

1 tablespoon lemon juice

1 teaspoon sesame oil

½ clove garlic—minced (crushed)

1 tablespoon finely chopped fresh mint

ARRANGE the lettuce, cucumber, red pepper, carrot and chicken on a serving platter. MIX together the fish sauce, sweet chili sauce, lemon juice, sesame oil and garlic in a small bowl until well combined. DRIZZLE the dressing over the salad and garnish with mint to serve.

Chili-Lime Squid with Rice Noodle Salad. Southeast Asian inspired dish of stir-fried squid with rice noodle salad and a hot and tangy chili-lime dressing.   Vietnamese Green Salad. A light, crunchy side salad of mixed fresh green vegetables tossed in a Vietnamese-style dressing.   Lemongrass Chicken with Bean Thread Noodles. Chicken, snow peas and red pepper cooked in a lemongrass and coconut milk broth, mixed with bean thread noodles and topped with crushed peanuts.

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