Ingredients

1 Chicken breast fillet

½ Wombok (chinese cabbage)

1 big fat carrot

long stalk celery

12 green beans

½ red capsicum

good handful of coriander

good handful of basil (thai if possible)

handful of Vietnamese mint

Method

The trick with this one is to spend a little time at the beginning and slice everything REALLY thinly. Do the cabbage as fine as possible,grate the carrot,thinly slice the capsicum in about 1 inch lengths,do the beans on a fine diagonal and the same with the celery. Once done chick it all in a big bowl (bigger than what you would use to serve b’cos it will be easier to toss).

While you are chopping all of this you should be grilling your chicken breast and letting it cool. (left over chicken can be used if you have it). Once done shred the chicken (again finely)

Roughly chop/tear all the herbs and then mix everything together.

For the dressing use sweet chilli sauce,lime juice and fish sauce. As for how much – that depends on taste. For ratios have twice as much lime juice as fish sauce and twice as much sweet chilli as lime juice!

Without dressing on it,it will keep for a few days in the fridge and makes a great lunch.

When deciding what to drink,an aromatic white is the way to go,last time I made it I had a viognier.