400 g of chicken breast
2 and a half cups of Chinese cabbage
2 and a half cups of shredded green cabbage
One third cup of salad dressing
One medium-sized carrot, cut into fine sticks
One large red salad onion, sliced
Three tablespoons of shredded Vietnamese mint
Two and a half tablespoons of crushed peanuts
Put the chicken into a sauce pan and submerge fully in water. Bring slowly to the boil, reducing the heat after a couple of minutes to simmer for ten minutes. After ten minutes, turn off the heat and allow the chicken to gradually cool down for ten minutes more. When the time is up, pull the chicken from the sauce pan and tear / slice into pieces.
Coat the chicken pieces in the salad dressing, coating the cabbage is optional. Add all the carrots, onions, mint and herbs to the salad and toss. Add the peanuts to the salad mix and transfer the salad to a serving bowl.