James Tanner's Vietnamese chicken salad

Turn chicken leftovers into a fresh and summery mid-week meal with James Tanner's Vietnamese chicken salad.

Serves 4

Ingredients:

Dressing1 tbsp Sriracha sauce3 cloves garlic, minced2 tbsp sugar1 tbsp rice wine vinegar3 tbsp fresh lime juice3 tbsp fish sauce3 tbsp vegetable oil

Salad1 small onion thinly sliced200g shredded cooked chicken leftovers are good!1/2 small head shredded white cabbage1 medium carrots grated or cut into matchstick piecesHandful roughly chopped mint and coriander3 sliced spring onions1 Red pepper thinly slicedFreshly ground black pepperCoriander and crushed roasted peanuts for garnish.

Method:

• Add garlic, Sriracha, sugar, rice wine vinegar, lime juice, fish sauce and vegetable oil to a bowl and mix until sugar dissolves

• Add the shredded chicken, shredded white cabbage, carrots, pepper, coriander and mint to another bowl and season with ground black pepper, mix and dress with the dressing arrange on a large serving platter and garnish with roasted crushed peanuts and coriander.