CHICKEN AND CABBAGE SALAD

 Ingredients (Serves 4)

• 1½ lbs of boneless and skinless chicken breast, washed and dried 
• 1 small white cabbage about 1¾ lbs, shredded, washed, and drained 
• 2 small carrots, peeled and shredded 
• 1 cup of mint 
• 1 teaspoon of salt 
• ½ cup of roasted peanuts, crushed 
• ½ cup of white vinegar 
• 2 tablespoons of sugar 
• 2 tablespoons of fish sauce 
• 4 cloves of garlic, finely chopped 
• 4 shallots, thinly sliced 
• 2 fresh red chilies, chopped

Procedures

1. Boil 4 cups of water and add chicken breasts and salt. Bring to a boil and cover the pot. Slow cook for 20-25 minutes. Remove the chicken and cool it down in a big salad bowl. Then use hands to split the meat out in small pieces. 
2. Mix vinegar, sugar, fish sauce, garlic, shallot, and chili in a small bowl. Pour over the chicken and toss. 
3. Add shredded cabbage, carrot, and mint. Toss and transfer to a large dish. 
4. Top with crushed roasted peanuts and serve.