This salad is a family favourite, we have been known to make this on camping trips it’s that easy. Personally I love the opposing textures, the crispness of the finely cut vegetables, the crunch of the peanuts and chicken so soft it almost melts in your mouth. The zesty dressing just tops if off perfectly. An ideal light summer meal.
- If there is any leftover (I never have any!) you can make into rice paper rolls for lunch the next day.
3 (600g) chicken breast fillets
1/2 large wombok (Chinese cabbage), finely shredded
2 carrots, peeled, cut into matchsticks
1 cup fresh mint leaves
1 cup fresh coriander leaves
1 quantity Vietnamese dressing
1/2 cup roasted salted peanuts, chopped
1/3 cup lime juice
1/3 cup fish sauce
4 small red chillies, deseeded, finely chopped
2 tablespoons brown sugar
- To make the dressing, whisk lime juice, fish sauce, chilli and sugar together in a jug until sugar has dissolved.
- Place chicken in a large saucepan. Cover with cold water. Bring to the boil over medium heat. Reduce heat to low. Cover. Simmer, turning once, for 10 to 12 minutes or until cooked through. Remove from pan. Cool. Shred.
- Place cabbage, carrot, mint, coriander and chicken in a large bowl. Drizzle with dressing. Toss to combine. Sprinkle with peanuts. Serve.
(Recipe courtesy of taste.com.au)