2 x 300g chicken breast fillets, trimmed
400g wombok cabbage (about ¼ cabbage), trimmed, thinly shredded
1 Lebanese cucumber, halved lengthways, thinly sliced
1 cup packaged fresh shredded carrot
200g punnet Sweet Solanato tomatoes, halved
1 cup fresh coriander leaves (80g)
1/3 cup thinly sliced fresh mint
16 baby cos lettuce leaves, trimmed
1/3 cup unsalted roasted peanuts
Shredded green spring onions and sliced long red chilli, to serve
¼ cup lime juice
2 tablespoons peanut oil
1 tablespoon sesame oil
2 tablespoons brown sugar
2 tablespoons fish sauce
Place chicken in a medium saucepan. Cover with cold water. Bring to boil. Cover pan. Simmer, turning halfway, for about 12 minutes, or until just cooked through. Remove from heat. Stand, covered, for 10 minutes. Transfer chicken to a bowl. Cover. Refrigerate until cold.
Meanwhile, make dressing. Combine all ingredients in a screw-top jar. Shake well.
Thinly shred chicken. Place in a large bowl with cabbage, cucumber, carrot, tomatoes, coriander and mint. Toss to combine.
Just before serving, toss dressing with chicken mixture. Arrange lettuce leaves on a serving platter. Top with salad. Sprinkle with peanuts, onions and chilli.
TIP! Solanato tomatoes, available from supermarkets, are the size and shape of a grape. Chicken, salad ingredients and dressing can be made up to one day ahead. Store in separate containers in the fridge. Assemble just before serving.