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Chicken and cabbage salad

Luke Mangan

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Chicken and cabbage salad.
Chicken and cabbage salad.Jennifer Soo

If you are creating the ultimate dinner party menu, try this delicious recipe idea from Luke Mangan.

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Ingredients

  • 500g free-range chicken fillet (breast or thigh)

  • 1/2 Chinese cabbage, finely sliced

  • 1 Spanish (red) onion, finely sliced

  • 1 bunch Vietnamese mint, leaves picked and roughly chopped

  • 1 bunch coriander, leaves picked and roughly chopped

  • 2 tbsp grated palm sugar (or raw sugar)

  • 4 tbsp fish sauce

  • 4 tbsp lime juice

  • 1 tbsp white wine vinegar

Method

    1. Trim the chicken of any fat. Place in a saucepan and cover with cold water. Bring to the boil, then turn the heat down and simmer gently until just cooked through (about 5 minutes). Remove and discard water. Shred the chicken with a fork.
    2. Place on a large serving platter with the cabbage, onion, mint and coriander. Gently toss to combine.
    3. In a small bowl, whisk together the sugar, fish sauce, lime juice and vinegar (add extra sugar, fish sauce or lime juice to taste - it should be sour and slightly sweet). Pour over the salad and gently toss to coat.
    4. Serve immediately.

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