Vietnamese Chicken Salad

Dressing

1 tsp chilli powder (optional)

2 tbs white vinegar

2 tbs tamarind water

(combine 1/2 tsp tamarind paste with 1 1/2 tbs water and leave sit for 15 minutes)

2 tbs lime juice

1 tbs caster sugar

1/2 tsp sea salt

Salad

1/2 leftover roast chicken or bbq chicken

1 small red onion, finely sliced

1/2 a green chilli, finely sliced

1 tomato, finely diced (seeds removed works better)

1 small handful mint, Vietnamese mint or coriander, roughly torn

1/2 mignonette lettuce, iceberg and cos also work

1 1/2 tbs unsalted roasted peanuts

To make the dressing, mix all the ingredients except the green chilli, in a small saucepan and bring to the boil.

Remove from the heat and set aside to cool.

Remove the chicken meat from the bones and roughly shred or slice it thickly across the grain.

Place the chicken, onion, tomato and herbs and chilli in a bowl, drizzle with dressing and gently toss to combine.

Put the lettuce on a serving plate and arrange the chicken salad on top.

Sprinkle with peanuts and serve.

Try this as a rice paper roll filling.

This is good with couscous instead of rice. You can use slow cooked chicken breast or halloumi even.Chickpeas also good but removed crushed peanuts from the couscous version.