We cook the free-range chicken breasts sous-vide and supply them in a vacuum-sealed pack separated from the crisp shredded Chinese cabbage and spring onions and herbs and classic nuoc mam cham (fish sauce/lemon/garlic/chilli/sugar) dressing.  The vacuum-sealed packs aren't the prettiest - it's because the chicken cooks gently in its own juice at a lower temperature so the juice has a pinkish tinge - but we ignore superficial aesthetic concerns in our quest for superior taste, texture and freshness, all of which this delivers in spades. 
Free-range chicken breast, salt, Chinese cabbage, carrot, coriander, mint, peanuts, sesame seeds, spring onions, red chillies, garlic, brown sugar, rice vinegar, lime juice, fish sauce.
CONTAINS:
Peanuts, Fish, Sesame.
MAY CONTAIN TRACES OF:
Tree Nuts, Gluten, Dairy, Shellfish, Soy, Egg, Lupin.
PLEASE NOTE:
While we make every effort to ensure dishes are free of cross-contamination, our kitchen is not allergen free.
 PER 100G (RAW)PER SMALL SIZE
ENERGY389.9kj2602.7kj
PROTEIN10g66.9g
FAT TOTAL3.2g21.6g
- SATURATED0.6g4.2g
CARBS5g33g
- SUGARS4.7g31.7g
SODIUM403.5mg2693.2mg
  • Individual:Serves one adult.
  • Small:Serves two adults.
  • Large:Serves 4-5 adults.
  • Extra Large:Serves 6 adults.
Traditionally, this salad is served with prawn crackers but rice, noodles or nothing at all would be fine, too.

To serve, open the packet of chicken, pour off the excess juice, shred the chicken into bite-sized pieces.  Toss the chicken through the salad with the dressing and scatter with the toasted peanuts and sesame seeds.

The individual size comes with the chicken already shredded - just open the package and mix it through the salad, toss with the dressing and scatter with nuts and seeds.