1 large or 2 small (about 200 g), cooked chicken breast, shredded
1 shallot, finely sliced
100 g white cabbage chunk, shredded
¼ cucumber, cut into thin batons
1 carrot, julienned
handful mint leaves only
handful Thai basil leaves only
1 garlic clove, crushed
1- 2 bird's-eye chillies, finely chopped
a thumb-sized piece ginger, finely grated
2 limes, juiced
2 tbsp palm sugar
3 tbsp fish sauce
- Put the chicken in a bowl with the shallot, cabbage, cucumber and carrot. Mix the dressing ingredients together and pour it over the chicken. Leave for 10 minutes.
- Add the herbs to the chicken and give everything another toss before serving.