Bursting with flavour, this Asian salad will impress your tastebuds and keep you full!
Bring a large saucepan of water to a simmer. Carefully add the chicken breasts and cook for 9-10 minutes until thoroughly cooked with no pink meat. Turn off the heat and carefully transfer the chicken to a chopping board.
Meanwhile, mix the garlic, vinegar, soy sauce andsesame and chilli oils (or flakes) in a large bowl. Place the cucumber halves on a chopping board, cut-side down. Using a rolling pin, bash all over until cracked in places, then scrape out and discard the seeds using a teaspoon. Roughly chop the cucumber and toss into the dressing with the celery and red onion. Stir through the cashews and coriander.
Divide the rice and cucumber salad between plates, then slice the poached chicken and arrange over the top.