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Ingredients

4 single chicken breast fillets
1/2 (about 730g) wombok (Chinese cabbage), hard core removed, finely shredded
1 bunch fresh mint, leaves picked
1 bunch fresh coriander, leaves picked
2 small carrots, peeled, cut into matchsticks
2 Lebanese cucumbers, cut into matchsticks
4 green shallots, ends trimmed, thinly sliced diagonally
110g (2 cups) trimmed bean sprouts
2 fresh red birdseye chillies, deseeded, finely chopped
80ml (1/3 cup) fresh lime juice
2 tablespoons fish sauce
1 tablespoon caster sugar
55g (1/3 cup) roasted salted peanuts, coarsely chopped

Method

Step 1 Place the chicken in a saucepan and cover with cold water. Place over medium heat and bring to a simmer. Cook, turning once, for 10 minutes or until cooked through. Drain and set aside for 15 minutes to cool. Coarsely shred.
Step 2 Combine the wombok, mint, coriander, carrot, cucumber, shallot and bean sprouts in a bowl. Whisk the chilli, lime juice, fish sauce and sugar in a small jug.
Step 3 Add the chicken to the salad and toss to combine. Drizzle over dressing. Divide among serving bowls and sprinkle with peanuts to serve.

Vietnamese chicken salad

How to make Vietnamese chicken salad

Ingredients

Method