Ingredients
2 leftover cooked chicken breasts, skin on, shredded
1 leftover cooked chicken leg, skin on, shredded
2 cups Asian-style herbs (try thai basil, Vietnamese mint, coriander and/or mint)
1 green oak lettuce, leaves separated
2 Tbsp crispy fried shallots
¼ cup roasted salted peanuts
Quick pickle
2 lebanese cucumbers, sliced lengthways into quarters, chopped into small pieces
½ long red chilli
2 Tbsp rice wine vinegar
¾ tsp salt
1 tsp sugar
Dressing
¼ cup roasted salted peanuts
2 Tbsp lime juice
4 Tbsp lemon juice
4 Tbsp caster sugar
3 Tbsp fish sauce
1 Tbsp dried chilli flakes or 2 long red chillies, finely chopped
Method
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To make quick pickle, put ingredients in a small bowl. Stir and set aside for 10 minutes to pickle.
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Meanwhile, mix all dressing ingredients in a medium bowl.
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Drain and discard excess liquid from quick pickle. Put all chicken and pickle in a large bowl. Add herbs and toss. Pour in ½ of the dressing and toss to coat.
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Arrange lettuce on a platter. Spoon chicken mixture onto each leaf. Drizzle with a little of remaining dressing. Scatter with shallots and nuts and serve immediately with remaining dressing on the side.