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.
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.
© 2004 Alastair Hendy. All rights reserved.