Goi Ga (Chicken And Cabbage Salad)

• 2 single chicken breast fillets
• 1/4 savoy cabbage, finely shredded
• 2 cups bean sprouts
• 1 carrot, peeled, cut into thin matchsticks
• 1/2 cup fresh Vietnamese mint leaves
• 1/2 cup fresh coriander leaves
• 1/3 cup unsalted roasted peanuts, coarsely chopped
• Dressing
• 1/4 cup fresh lime juice
• 2 tablespoons finely chopped palm sugar
• 2 tablespoons fish sauce
• 2 tablespoons rice wine vinegar
• 4 green shallots, ends trimmed, thinly sliced
• 1 fresh red birdseye chilli, deseeded, finely chopped
• 1 garlic clove, finely chopped
• Optional: fried onion

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.
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.
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.
4. Drizzle over the dressing and toss to combine. Place in a serving bowl and sprinkle with the remaining peanuts to serve.

chicken, savoy cabbage, bean sprouts, carrot, fresh vietnamese mint, fresh coriander leaves, peanuts, dressing, lime juice, palm sugar, fish sauce, rice wine vinegar, green shallots, fresh red birdseye chilli, garlic, onion

Taken from www.epicurious.com/recipes/member/views/goi-ga-chicken-and-cabbage-salad-53040421 (may not work)