Chicken farfalle salad | Reader's Digest Australia

Ingredients

• 3 skinless chicken breast fillets, about 150 g each
• 2 lemon or lime slices
• 1 tablespoon rice wine (sake or mirin) or dry sherry
• 300 g farfalle (pasta bows)
• 150 g carrots, cut into matchstick strips
• 1 red capsicum, seeded and cut into matchstick strips
• 2 stalks celery, cut into matchstick strips
• ½ telegraph cucumber, about 200 g, halved, seeded and cut into matchstick strips
• Dressing
• 2 tablespoons fish sauce
• 1 teaspoon caster sugar
• 1 tablespoon rice vinegar, cider vinegar or white wine vinegar
• 1 tablespoon soy sauce
• 1 small fresh red chilli, seeded and finely chopped
• 1 large clove garlic, crushed