Vietnamese Chicken Salad Recipe

Ingredients :

600g Chicken thigh fillets, cooked

1 cup Celery, sliced thinly

2 medium Carrots, cut thinly into 5cm lengths.

1 cup Cabbage, finely shredded

1 small Onion, sliced

3 tablespoons Fresh coriander leaves

3 tablespoons Fresh mint, finely shredded

Dressing

3 tablespoons Caster sugar

2 tablespoons Water

1 tablespoon Fish sauce

1 teaspoon Garlic, crushed

2 tablespoons White vinegar

1 Red chili, seeded and finely chopped

Topping

2 tablespoons Peanut oil

1 1/2 teaspoons Garlic, chopped

1/3 cup Unsalted roasted peanuts, finely chopped

1 tablespoon Soft brown sugar

• Slice the chicken into long, thin strips. Combine the chicken, celery, carrot, cabbage, onion, coriander and mint in a large bowl.

• To make Dressing - Place all the ingredients in a small bowl.

• Whisk until the sugar is dissolved and the ingredients are well combined.

• To  make Topping - Heat the oil in a wok, add the garlic and cook over moderate heat, stirring, until pale golden.

• Stir in the peanuts and sugar.

• Pour the Dressing over the chicken mixture and toss to combine.

• Place the chicken salad on a serving plate, and sprinkle over the Topping just before serving.