Prep time: 25 min
Cook time: 15 min
2 (about 250g each) single chicken breast fillets
1/4 savoy cabbage or head cabbage, finely shredded
110g (2 cups) bean sprouts
1 carrot, peeled, cut into thin matchsticks
1/2 cup fresh Vietnamese mint leaves
1/2 cup fresh coriander leaves
55g (1/3 cup) unsalted roasted peanuts, coarsely chopped
Jade Lemongrass Dipping Sauce
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.
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.
Drizzle over the dressing and toss to combine. Place in a serving bowl and sprinkle with the remaining peanuts to serve.
For added heat add our Red Chili Sauce