Lemongrass Chicken Breast Bánh Mì Style Salad

Heat a frying pan on medium-high heat (no oil).

Once hot, lay the chicken into the pan and cook until browned, 5 mins each side.

Once browned, lay the chicken onto a baking tray and roast on the top shelf of your oven until cooked through, 10-12 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle. When cooked, remove from your oven, cover with foil and allow to rest for a couple of mins.

Meanwhile, peel and grate the garlic (or use a garlic press). Tear the ciabatta into roughly 2cm chunks.

Pop the ciabatta onto a baking tray. Drizzle with oil, season with salt and pepper, add the garlic and toss to coat well.

Bake the croutons on the middle shelf until golden, 8-10 mins, then remove from the oven and set aside.

While the chicken and croutons cook, trim and peel the carrot. Use the peeler to peel long ribbons down the length of the carrot, stopping at the core.

Halve the baby plum tomatoes.

Crush the peanuts in the unopened sachet using a rolling pin.

In a small bowl, add the mayonnaise, water for the mayo (see pantry for amount) and the sambal paste. Mix to combine your sambal mayo.

In another medium bowl, mix together the rice vinegar, sugar and olive oil for the dressing (see pantry for both amounts). Season with salt and pepper.

Add the tomatoes to the rice vinegar dressing and mix together.