Chicken and mint salad

Preparation info

  • Difficulty


  • Serves


Appears in

Food and Travels: Asia

Food and Travels

By Alastair Hendy

Published 2004

  • About

This salad relishes a wait, for the dressing deliciously pickles all the veg and boots up the chicken - making it excellent prep-ahead fuss-free stuff for friends who are programmed to be late. Poached chicken is the thing to use here; there again, it’s great for hoovering up the remains of a roast.


  • ¼ crisp white cabbage, finely shredded
  • 3 tbsp fish sauce
  • 1 tbsp caster sugar
  • 3 tbsp lime juice
  • black pepper
  • 1 small cooked chicken or 4 cooked chicken breasts
  • 3 long mild red chillies, deseeded and finely shredded
  • 1 large carrot, finely shredded
  • big handful of mint leaves, shredded
  • 3 tbsp toasted crushed peanuts
  • 4 fat cloves garlic, finely sliced and fried until golden


Toss the cabbage with the fish sauce, sugar, lime juice and a few twists of pepper. Flake the meat into small chunks, then toss this with the cabbage mixture, with the shredded chillies and carrot. Leave on one side for an hour so the flavours mingle. Dust before serving, toss through the mint, then pile on to plates and top with the peanuts and garlic.