For the Salad

400g chicken breast, no skin (or leftovers) 

2.5 cups shredded Chinese leaf 

2.5 cups little gem lettuce

1 carrot, cut into matchsticks 

1/2 red onion, finely sliced 

3 tbsp mint, chopped

3 tbsp coriander, chopped 

2.5 tbsp roasted peanuts                                                               

For the salad dressing: 

2 garlic cloves, minced

1 red chilli, finely chopped

3 tbsp lime juice

3 tbsp fish sauce 

1.5 tbsp white sugar


If using uncooked chicken breast place in a small saucepan of cold water, add a pinch of salt and bring barely to the boil.  Reduce the heat and simmer for gently for 10 minutes, then remove from heat and let it rest, covered for 10 minutes. 

Meanwhile chop and prepare all the other ingredients in a large salad bowl, and make the dressing in a jam jar.  Shake well and taste to adjust the sweet/sour combination. 

Shred the chicken and add to the rest of the salad.  Coat everything with the dressing and garnish with any remaining peanuts and herbs.