Ingredients:

  • 1 lb (450 g) Cooked chicken breast or thighs, cooled and shredded
  • 1 tbsp (15 ml) Neutral cooking oil (if pan-searing fresh chicken)
  • Pinch Sea salt and freshly ground black pepper (if cooking fresh chicken)
  • 1/4 cup (60 ml) Freshly squeezed lime juice (about 2-3 large limes)
  • 3 tbsp (45 ml) Fish sauce (premium quality)
  • 3 tbsp (45 ml) Palm sugar or light brown sugar, finely packed
  • 1 tbsp (15 ml) Sesame oil (toasted)
  • 2 cloves (approx. 10 g) Garlic, minced very finely
  • 1 tsp (5 ml) Fresh ginger, grated
  • 1–2 tsp (5–10 ml) Red chilli flakes (or 1 small Bird's Eye chilli, finely minced)
  • 1 tbsp (15 ml) Water (optional)
  • 1 cup (120 g) Shredded Red Cabbage
  • 1 cup (120 g) Carrots, julienned
  • 1/2 cup (60 g) Cucumber, deseeded and cut into small half-moons
  • 1/2 cup (50 g) Red onion, thinly sliced
  • 1/2 cup (25 g) Spring onions (scallions), thinly sliced diagonally
  • 1/2 cup (60 g) Unsalted peanuts, roasted and roughly chopped
  • 1/4 cup (10 g) Fresh Mint leaves, roughly chopped
  • 1/2 cup (15 g) Fresh Coriander (Cilantro) leaves, roughly chopped

Instructions:

  1. Prepare the Chicken: If cooking fresh chicken, poach, grill, or pan-sear until fully cooked. Allow the cooked chicken to cool completely. Shred the cooled chicken finely using two forks or your hands and place it in the large mixing bowl.
  2. Whisk the Dressing: In a small bowl, combine the lime juice, fish sauce, palm sugar, and sesame oil. Whisk thoroughly until the sugar dissolves completely. Stir in the minced garlic, grated ginger, and chilli flakes/minced chilli. Taste and adjust the dressing—it should be balanced (sweet, sour, salty). If too thick, add a tablespoon of water.
  3. Prep the Vegetables and Herbs: Thinly slice the red cabbage, carrots, red onion, cucumber, and spring onions. Add all the sliced vegetables, chopped mint, and coriander to the bowl with the shredded chicken. Reserve about one tablespoon of chopped peanuts for garnish, and add the rest to the bowl.
  4. Assemble and Serve: Pour about three-quarters of the prepared dressing over the chicken and vegetable mixture. Gently toss everything together using tongs or clean hands, ensuring the dressing coats all components evenly. Cover the salad and refrigerate for 15 minutes to allow the flavors to marry (optional but recommended). Just before serving, toss again. If it looks dry, add the remaining dressing. Garnish with the reserved peanuts and extra sprigs of coriander. Serve immediately.