My Vietnamese Chicken Salad

This is a really delicious and easy midweek lunch or dinner, I make a big bowl enough for two days and it keeps really well in the fridge for a few days and in fact tastes even better after marinating

Ingredients

Salad:

• 2 free-range chicken breasts

• 1/2 Chinese cabbage, finely sliced

• 1/2 red onion, very finely sliced

• 1 red pointed pepper, finely sliced into thin batons

• 2 cucumbers, remove seeds, then finely sliced into half moons

• 1 large carrot, peeled then julienned

• 1 small red chilli, deseeded and chopped finely

• 1 cup mint leaves, chopped ( extra handful for serving.

• 1 cup (tightly packed) coriander, chopped (optional for the coriander haters!)

Dressing:

• 2 tbsp lime juice

• 2 tbsp rice vinegar

• 1/4 cup fish sauce (sub light or all-purpose soy sauce)

• 2 tbsp toasted sesame oil

• 1 tbsp white sugar

• 1 large garlic clove, very finely minced

• 1 tsp red chilli , deseeded, then very finely minced

• 2 tsp crunchy peanut butter

• 1 lemongrass stick, roughly chopped

Garnish

• 1/2 cup peanuts, roasted, unsalted , finely chopped

Method

Instructions

• Dressing: Blitz all ingredients for the dressing in a mini food processor until smooth.

• Toss: Place all Salad ingredients in a very large bowl. Pour over the dressing and toss well.

• Serve sprinkled with lots of peanuts and the extra mint.