Viet Chicken Salad

INGREDIENTS

• 1 head of purple cabbage
• 1 red onion thinly sliced
• 2 grated carrots
• 1 bunch of mint
• 1 bunch of corriander
• 1 bunch of Thai basil
• Fried onion and roasted chopped peanuts to garnish
• 1 packet of The Meat Club cage-free chicken breast.

Dressing

• 1/4 cup of fish sauce
• 1/2 cup of brown sugar/palm sugar
• 1/4 lemon
• 1/4 water
• 1 chilli
• 1 clove of minced Garlic
• Finish with a swig of sesame oil

PREPARATION

1. Start by poaching the chicken. Place the chicken in cold salted water and bring it to boil. After 5 mins take it out.
2. In a bowl, mix together fish sauce, brown sugar, lemon , water, chilli and garlic and sesame oil to make the dressing.
3. Mix all the veggies and chicken together and pour the prepared dressing over. Garnish it with fried onion and roasted peanuts.