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

Method : 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.