Vietnamese Chicken Salad

Serves 4


Ingredients:

4 chicken thigh fillets, cooked and sliced
1 celery stick, sliced
2 medium carrots, sliced
1 cup (75g) finely shredded cabbage
1 small onion, sliced
¼ cup (7g) fresh coriander leaves
¾ cup (15g) fresh mint leaves

Dressing:
3 tbsp sweet chilli sauce
1 tbsp fish sauce
3 cloves garlic, crushed
2 tbsp white vinegar

Topping:
2 tbsp peanut oil
2 cloves garlic, chopped
⅓ cup (50g) roasted, unsalted peanuts, finely chopped
2 tsp caster sugar or 1 tbsp soft brown sugar


Method:

1. Combine the chicken with the celery, carrot, cabbage, onion, coriander and mint in a large bowl.
2. To make the dressing, place the sweet chilli and fish sauce, garlic, vinegar and 2 tablespoons of water in a bowl and whisk until combined. Pour the dressing over the chicken and toss to coat thoroughly. Place on a serving plate.
3. To make the topping, heat the peanut oil in a wok until moderately hot. Add the garlic and cook, stirring, until pale golden. Stir in the peanuts and sugar and cook until the sugar dissolves. Sprinkle over the chicken salad just before serving.

Nutrition per serve:
Protein 25g;
Fat 20g;
Carbohydrate 15g;
Dietary Fibre 5g;
Cholesterol 65mg;
1450 kj (345 cal)

Note: This salad can be made several hours in advance. Add the topping before serving.