Crunchy Vietnamese Chicken Salad

Ingredients

For the salad: 

• 300g Fox River Australian Free-Range Chicken Breast
• ⅓ green cabbage, finely shredded
• 1 carrot, julienned or shredded
• ¼ medium red onion, thinly sliced
• ½ cup fresh cilantro, roughly chopped
• ¼ cup scallions (spring onions), thinly sliced
• 1 tbsp olive oil
• Salt (for boiling)

For the dressing: 

• 2 cloves garlic, finely grated
• 1 tsp Sriracha (or more to taste)
• Juice of 1 lime
• 1 tbsp maple syrup
• 2 tbsp fish sauce
• 1 tbsp rice vinegar
• 1 tbsp olive oil

To garnish: 

• Roasted peanuts, chopped
• Crispy fried shallots
• Chilli oil (optional, for a spicy kick)
• Lime wedge

Instructions

1. Bring a pot of salted water to a boil. Add chicken breast and boil for about 15 minutes or until fully cooked. Remove, let cool slightly, then shred into bite-sized pieces.
2. In a small bowl or jar, mix together garlic, Sriracha, lime juice, maple syrup, fish sauce, rice vinegar, and olive oil until well combined.
3. In a large mixing bowl, combine cabbage, carrot, red onion, cilantro, scallions, and shredded chicken. Pour the dressing over and toss well to coat everything evenly.
4. Plate the salad in a shallow bowl or dish. Top generously with chopped peanuts, fried shallots, a wedge of lime and a light drizzle of chilli oil if desired.