James Tanner served up a tasty Vietnamese chicken salad that is ideal for the summer on today’s episode of Lorraine.

The ingredients for the dressing are: 1 tbsp Sriracha sauce, 3 cloves garlic, minced, 2 tbsp sugar, 1 tbsp rice wine vinegar, 3 tbsp fresh lime juice, 3 tbsp fish sauce and 3 tbsp vegetable oil.

For the salad: 1 small onion thinly sliced, 200g shredded cooked chicken leftovers are good!, 1/2 small head shredded white cabbage, 1 medium carrots grated or cut into matchstick pieces, Handful roughly chopped mint and coriander, 3 sliced spring onions, 1 Red pepper thinly sliced, Freshly ground black pepper, Coriander and crushed roasted peanuts for garnish.