Vietnamese Chicken Salad

• 2 chicken breasts
• 1 carrot, peeled
• 3 tablespoons rice vinegar or 3 tablespoons lime juice
• 1 teaspoon sugar
• 1 clove crushed garlic
• sea salt
• pepper
• 3 shallots, finely sliced
• 12 cucumber, peeled
• 1 dash sesame oil
• 1 tablespoon Thai fish sauce
• 3 tablespoons fresh mint leaves or 3 tablespoons coriander leaves
• 12 mild chili pepper, finely sliced
• 2 tablespoons roasted peanuts
• 1 lime, quartered

1. Poach the chicken in simmering salted water for 20 minutes, then drain and leave to cool.
2. Cut the carrot into 10cm sections, finely slice lengthways and then cut into matchsticks.
3. Mix the vinegar or lime juice with the sugar, garlic, salt and pepper, toss with the sliced shallots and carrot and set aside for 10 minutes.
4. Roughly shred the chicken.
5. Cut the cucumber in half lengthwise and finely slice.
6. Combine the chicken, cucumber, sesame oil, fish sauce, mint and chilli with the shallots, carrots and their dressing, and toss lightly.
7. Roughly crush the peanuts and scatter over the top.
8. Serve with the lime wedges.

chicken breasts, carrot, rice vinegar, sugar, garlic, salt, pepper, shallots, cucumber, sesame oil, fish sauce, mint, chili pepper, peanuts, lime

Taken from www.food.com/recipe/vietnamese-chicken-salad-102786 (may not work)