Ingredients:

  • 500 g Cooked Chicken Breast or Thighs (shredded)
  • 1 Tbsp Vegetable Oil
  • 1/4 cup Chicken Stock or Water
  • 1/4 cup Fresh Lime Juice
  • 3 Tbsp Fish Sauce
  • 2 Tbsp Water or Chicken Stock
  • 1 Tbsp Palm Sugar or Honey
  • 1 tsp Fresh Ginger, finely grated
  • 1-2 Bird’s Eye Chillies, thinly sliced
  • 1 clove Garlic, minced
  • 4 cups Shredded Napa Cabbage
  • 1 cup Carrots, julienned or shredded
  • 1/2 cup Cucumber, deseeded and sliced
  • 3 Spring Onions, thinly sliced
  • 1/2 cup Fresh Mint Leaves, roughly chopped
  • 1/2 cup Fresh Coriander (Cilantro) Leaves, roughly chopped
  • 1/4 cup Roasted Peanuts, coarsely chopped
  • 1 Tbsp Fried Shallots
  • 1 tsp Toasted Sesame Seeds

Instructions:

  1. If starting with raw chicken, poach or grill breasts until internal temperature reaches 74°C (165°F). Allow to cool slightly, then shred finely.
  2. In a small pan, heat vegetable oil. Briefly sauté the shredded chicken for 1-2 minutes with a splash of stock until warmed through. Set aside to cool fully.
  3. In a medium bowl, whisk together the lime juice, fish sauce, water/stock, and palm sugar/honey until the sugar is dissolved.
  4. Stir in the grated ginger, minced garlic, and sliced chillies into the dressing. Taste and adjust balance (should be spicy, sour, salty, sweet).
  5. In the largest mixing bowl, combine the shredded cabbage, carrots, cucumber, and sliced spring onions.
  6. Gently toss the prepared shredded chicken into the vegetable mixture.
  7. Pour about three-quarters of the prepared Thai dressing over the chicken and vegetable mixture. Toss gently but thoroughly to coat everything evenly.
  8. Add the chopped mint and coriander. Give it one final, very gentle toss.
  9. Transfer the salad to a serving platter. Sprinkle generously with the chopped roasted peanuts, fried shallots, and toasted sesame seeds. Serve immediately.