Let me start by saying I needed a fast dinner and luckily the chicken was already pan fried and sliced ready to go.
I started craving the sweet, spicy aromatics of a Vietnamese dressing. I goggled a few recipes and being me tweaked them to get what I wanted. First recipe I looked at didn’t have the salad variety I’d hoped for so after looking at a few those is the combo I decided on. Snow peas were on my list but the bowl looked full enough.
Here’s what I came up with quantity is per person.
Into a bowl put:
1/2 cup of finely chopped wombok
2 tablespoons finely chopped fresh coriander (cilantro)
1/4 very finely sliced red capsicum
1/2 finely julienne carrot
1 finely diagonally sliced shallot
1/2 sliced cooked cold chicken breast
Dressing: blitz in a food processor (I used a stick blender)
3 Tablespoons fish sauce
3 tablespoons lime juice (I used bottled)
1/2 red chilli
2 tablespoons fresh mint
1 tablespoon brown sugar
Pour the dressing over the salad. Toss to distribute dressing. Serve immediately.