Vietnamese-style Chicken Salad

• servings: 4 servings
• active time: 15 minutes
• total time: 20 minutes

Ingredients

2 cups shredded cooked chicken (left-over roast, rotisserie or BBQ chicken are good options)

½ small carrot, finely julienned

3 cups finely shredded cabbage

¼ red onion, sliced

¼ cup finely sliced spring onion (scallions)

½ cup torn mint leaves

1 long red chilli, finely sliced

¼ cup roasted peanuts

¼ cup fried shallots

Dressing:

¼ cup honey

2 tbsp white vinegar

2 tbsp fish sauce

Crispy wonton noodles:

12 wonton sheets

vegetable oil for deep frying

Directions

Step 1

For dressing, whisk all the ingredients together. Set aside until ready to serve.

Step 2

To make the crispy wonton noodles, heat a small saucepan of oil over high heat. When the oil is hot, add the noodles and cook for a minute or until golden and crisp. Remove with a slotted spoon and drain on paper towel. The noodles will crisp up even more as they cool.

Step 3

Place the chicken, carrot cabbage, onion, spring onion, mint, and chilli in a large bowl.

Step 4

Use a mortar and pestle to roughly pound the roasted peanuts. Add these to the bowl with the chicken also.

Step 5

When ready to serve, add the fried shallots to the other salad ingredients and pour over the dressing. Mix until well combined. Pile onto a serving plate. Use your fingers to crush the crispy wonton noodles over the top. Serve immediately.