Torres Vietnamese Chicken Salad

1 lb skinless chicken breast fillet

8 oz cabbage, shredded

1 large carrot, cut in fine match sticks

½ tsp salt

1 large shallot, thinly sliced

3 cloves garlic, minced

2 small chiles, finely chopped

20 mint leaves, roughly chopped

2 tbsp chopped roasted peanuts



1 tbsp fish sauce

2 tbsp lime juice

1 tbsp unseasoned rice vinegar



Put the chicken in a pan, cover with cold water and bring to a boil.  Remove from the heat, cover, and leave for 10 minutes until just cooked through.  Shred the meat into small pieces and set aside.

Whisk all the dressing ingredients together in a large bowl.  Add the cabbage, carrots, and salt, and set aside.

Arrange the shallots, garlic, chiles, and mint leaves in a bowl, then add the vegetables and dressing, followed by the chicken.  Toss well and serve.