1. Preheat the oven to 220C/425F/Gas 7 (if you are using left-over cooked chicken omit steps 1 - 3). 2. Heat a frying pan over a high heat, and while the pan is heating, brush the chicken breasts with the olive oil and season with salt and pepper. Place the chicken in the pan, skin-side down, and sear for two minutes, turn and sear for another minute. 3. Transfer the chicken to a baking tray and cook in the oven for 8-10 minutes. When it's cooked, remove from the oven and leave to rest for 20 minutes. 4. Shred the cooked chicken into thin strips with your hands and place in a large bowl. Add all the remaining ingredients and toss to combine. 5. To make the Vietnamese dressing, place all the dressing ingredients in a small bowl and stir until the sugar is dissolved. 6. Pour the dressing over the chicken salad and toss well to combine. Serve. ---------------------------------------------------------------------------
Nutrition
Ingredients
