Vietnamese Chicken Salad

Salad
2 / 450 g chicken breast fillets, poached (see notes)
1/2 wombok, shredded
1 carrot, grated
3 cucumbers, de-seeded and sliced
1 capsicum, thinly sliced
1/4 red onion, thinly sliced
1 bunch mint, finely chopped
1 bunch coriander, finely chopped
1 garlic clove, thinly sliced
1 red chilli, bridseye thinly sliced, optional

Salad Dressing
2 limes, juiced
2 tbsp fish sauce
1/4 cup / 60 ml vegetable oil
2 tbsp white rice vinegar
1 garlic clove
2 tbsp brown sugar

Toppings
1 cup / 200 g salted peanuts, chopped
Sesame seeds
Fried shallots
Mint leaves to sprinkle
 
Salad Dressing
Add all of the ingredients into a jar, put the lid on and shake. Alternatively, you can add to a jug and whisk to combine.

To assemble
Add the wombok, carrot, cucumbers, capsicum, red onion, mint, coriander and garlic (thinly sliced chilli is optional) to a large mixing bowl. Mix using tongs. Add the dressing, and half the sliced poached chicken. Mix to combine. Top with more chicken, salted peanuts, sesame seeds, fried shallots and mint leaves.

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