• 2 (about 250g each) single chicken breast fillets
  • 1/4 savoy cabbage, finely shredded
  • 110g (2 cups) bean sprouts
  • 1 carrot, peeled, cut into thin matchsticks
  • 1/2 cup fresh Vietnamese mint leaves
  • 1/2 cup fresh coriander leaves
  • 55g (1/3 cup) unsalted roasted peanuts, coarsely chopped
  • Step 1 To make the dressing, combine the lime juice, palm sugar, fish sauce, vinegar, shallot, chilli and garlic in a screw-top jar. Shake until well combined.
  • Step 2 Place the chicken in a large frying pan and cover with cold water. Season with salt and pepper. Place over high heat and bring to a simmer. Reduce heat to low and simmer for 10 minutes or until chicken is just cooked through. Remove from heat and set aside in pan for 15 minutes to cool. Use a slotted spoon to transfer the chicken to a heatproof bowl. Cover with plastic wrap and place in fridge for 2 hours to chill.
  • Step 3 Finely shred the chicken with the grain and place in a large bowl. Add the cabbage, bean sprouts, carrot, mint, coriander and half the peanuts.
  • Step 4 Drizzle over the dressing and toss to combine. Place in a serving bowl and sprinkle with the remaining peanuts to serve.