Vietnamese Chicken And Herb Salad

• 1 Red Fresh Chilli finely chopped
• 1 Fat Clove of Garlic Crushed
• 1 Tablespoon Sugar
• 1 1/2 Tablespoon Nam Pla (fish sauce)
• Juice of half a lime or a whole one of the lime is small
• 1 1/2 Tablespoon Rice Vinegar (or cider vinegar)
• 1 1/2 Tablespoon Vegetable Oil
• 1 Red Onion finely sliced
• 1/2 Large Iceburg Lettuce Shredded (use white cabbage if you prefer)
• 1 Large Carrot Grated
• 3 Cooked Chicked Thighs, finely sliced or shredded (use 1 large breast if you prefer)
• Bunch of Fresh Coriander (8-10 stems)
• Bunch of Fresh Mint (8-10 stems) plus a couple more for serving
• Heaped Tablespoon Roasted Salted Peanuts briefly crushed
• Black Pepper

1. Into a bowl put the Chilli, Garlic, Sugar, Fish Sauce, Lime Juice, Vinegar, Vegetable Oil, Onion, Black Pepper, mix well then put to one side to marinate while you prepare the other ingredients.
2. Grate the Carrot, shred the Iceberg Lettuce (or cabbage) then chop the Corriander and finely chop the Mint, pop into to a large bowl with the prepared chicken. You can put this to one side if preparing ahead for guests.
3. Add the prepared dressing and the peanuts then mix well to coat everything with the dressing
4. Dish up and sprinkle with the remaining Mint

chilli, garlic, sugar, nam, lime, rice vinegar, vegetable oil, red onion, iceburg lettuce, carrot, fresh coriander, fresh mint, peanuts briefly, black pepper

Taken from www.yummly.com/recipe/Vietnamese-Chicken-and-Herb-Salad-1722451 (may not work)