Vietnamese Warm Chicken Salad

Ingredients

• 600 g chicken thighs or chicken breast fillets
• 4 tablespoons hoisin sauce
• 1 cup of thinly sliced celery
• 2 medium carrots, grated
• 1 cup cabbage, finely shredded
• 1 small onion, sliced finely
• 3 tablespoons fresh coriander leaves
• 3 tablespoons fresh mint, finely shredded

Dressing

• 3 tablespoons caster sugar
• 2 tablespoons water
• 1 tablespoon fish sauce
• 1 teaspoon of crushed garlic
• 2 tablespoons white vinegar
• 1 red chili pepper, seeded and finely chopped

Topping

• 2 tablespoons peanut oil
• 1 1/2 teaspoons of chopped garlic
• 1/3 cup unsalted peanuts, finely chopped
• 1 tablespoon soft brown sugar

Directions

1. 1

   Marinate chicken in Hoisin sauce for at least 2 hours.

2. 2

   Then grill or BBQ until cooked.

3. 3

   Slice chicken into long thin strips.

4. 4

   Combine the chicken, celery, carrot, cabbage, onion, coriander and mint in a large bowl.

5. 5

   To make dressing put all ingredients into a jar and shake until sugar is dissolved.

6. 6

   To make topping: Heat oil in a fry pan or wok, add garlic and stir-fry until golden, then stir in peanuts and sugar.

7. 7

   Pour dressing over salad mixture and toss to combine, Place chicken salad on a serving plate and sprinkle with peanut mixture.