Ingredients

• 1 bunch coriander
• 1 stick lemongrass, roughly chopped
• 2 medium chicken breast fillets, skin off, from the deli
• 1 bunch mint
• 3 sticks celery, finely sliced diagonally
• 2 small carrots, julienned (or coarsely grated)
• 1 cup bean sprouts
• 1/2 red oak lettuce, leaves washed and dried
• 1/3 cup unsalted roasted peanuts, roughly chopped
• 1/4 cup fried shallots
• 2 tbsp lime juice
• 1 1/2 tbsp fish sauce
• 1 1/2 tbsp caster sugar
• 1 small red chilli, seeded and finely chopped
• 1 clove garlic, small, crushed

Method

• Step 1 Place dressing ingredients in a small screw-top jar, seal tightly and shake to combine. Set aside.
• Step 2 Pick coriander and mint leaves, and wash and dry thoroughly. Combine herbs in a large bowl with celery, carrot, bean sprouts and chicken. Toss with dressing.
• Step 3 Half fill a large saucepan with water. Cut stems from coriander and rinse well. Add stems to pan with lemongrass and reserve leaves. Cover and bring to a simmer. Add chicken and return to simmer. Cook, partially covered, for 15 mins. Transfer chicken to a plate and cool slightly, then pull apart into long shreds. Refrigerate until cool.
• Step 4 Shred lettuce leaves and arrange on serving plates. Top with salad mixture and sprinkle with peanuts and fried shallots.