Asian steamed chicken salad

2 chicken breasts fillets, about 150 g (5 oz) each

¼ small Chinese cabbage, finely shredded

½ large carrot, grated

125 g (4 oz) bean sprouts

handful of coriander, finely chopped

handful of mint, finely chopped

½ red chilli, deseeded and finely sliced (optional)

juice of 1 lime

¾ tablespoon Thai fish sauce

1½ tablespoons light soy sauce

½ tablespoon peeled and finely chopped fresh root ginger

Dressing

40 ml (1 1/2 fl oz) sunflower oil