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.