Thai Chicken Salad with Mint and Nuts

I'm sharing this salad as it's a real gem that is bound to make your taste buds sing. It only takes twenty minutes to prepare.  With thanks to Vatcharin Bhumichitr.

Ingredients
175g skinless chicken breast fillet
75g beansprouts
75g cucumber, cut in half lengthways, deseeded, then cut into 5cm matchsticks
75g mild onion, thinly sliced
2 tbsp fish sauce
2 tbsp lime juice
2 small fresh red chillies, thinly sliced
1 tbsp finely chopped mint leaves (it works well with coriander too)
2 tbsp ground roasted peanuts
2 tbsp dry-fried sesame seeds.

Method
Bring a pan of water to the boil, add the chicken breast and simmer gently until cooked through.  Drain and leave to cool. Shred the meat into small strips and place in a bowl, allowing any liquid to fall into the bowl too. Add all of the remaining ingredients to the chicken and stir well. Turn the salad out onto a serving dish and garnish with a few mint or coriander leaves.