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2 x 200g (7 oz) skinless and boneless chicken breast fillets
2 cups green cabbage, finely shredded
½ carrot, julienned
¼ red onion, finely sliced
¼ cup spring onion, sliced on the diagonal
1 long red chilli, julienned
¼ cup fried shallots
¼ cup roasted peanuts, crushed or finely chopped
¼ cup mint leaves
¼ cup Vietnamese mint leaves
Dressing:
¼ cup white sugar
2 tbsp white vinegar
2 tbsp Vietnamese fish sauce
Bring a large pot of salted water to the boil. Add the chicken breasts and immediately reduce the heat to low. Gently simmer for 10 minutes. Turn the heat off but allow the chicken to continue cooking in the hot liquid for a further 5 minutes. Then transfer the chicken to a bowl or tray. Place in the fridge to cool down until it’s comfortable to handle. Shred the chicken and place in a large bowl.
In a separate bowl, whisk together ingredients for the dressing. Set aside.
To the chicken, add the cabbage, carrot, red onion, spring onion and chilli. Add the salad dressing and toss until well combined. Next, add the mint, Vietnamese mint, half the fried shallots and half the peanuts. Then gently toss everything again, taking care to not bruise the herbs.
Transfer to a serving bowl and scatter over the remainder of the fried shallots and peanuts.
– If Vietnamese mint is unavailable, replace it with extra mint.
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