Step 1

Preheat your oven to 180°C. Season your chicken breasts generously with salt and pepper. Place your breasts onto a baking tray and get them in the oven for 25 mins. Allow them to cool once cooked – the salad doesn’t need to be warm.

Step 2

Peel your carrots and de-seed your cucumbers.

Step 3

Add your carrots, cucumber, cooked chicken breasts, and white cabbage to a chopping board and chop up into even-sized pieces.

Step 4

Add pickled ginger, salted peanuts, coriander, and mint to the chopping board (reserving some peanuts and coriander for later) and keep chopping. Add all of your chopped ingredients into a large bowl.

Step 5

Squeeze the juice from your limes and combine with the rest of the dressing ingredients and a splash of water to loosen it up. Add the dressing into your bowl and toss together. Garnish with an extra bit of coriander and a scattering of peanuts. Enjoy.