Mingled Vietnamese Chicken Salad

No words really for this wonder. Just an awesome result!

Ingredients for the salad:

• White Cabbage, very thinly sliced, shredded

• Red Pepper, very thinly sliced into stripes

• Onion, very thinly sliced into stripes

• Cucumber, thin half moon slices (cut half lengthwise, remove seeds with a spoon and cut in slices)

• Pomegranate seeds

• Parsley or Coriander, very thinly cut

For the:

• Chicken breasts

Wrap in cling film and aluminium foil and poach (i.e submerge in simmering water, use a weight to hold it down if necessary) for 45 minutes. Allow it to cool down and cut it in thin slices at an angle.

Ingredients for the dressing, quantities given in relative volumes:

• Sugar, 1 volume

• Rice vinegar, 2 volumes

• Lime juice, 2 volumes

• Fish sauce, 2 volumes

• Olive or Sesame Oil, 3 volumes

• Minced garlic

• Salt, to taste

Shake well in a jar.

In a bowl mix the salad ingredients with the dressing and squeeze gently with your fingers. Place salad on a platter, top with the chicken slices and garnish with:

• Pomegranate seeds, some more

• Radish slices

• Parsley or Coriander, some more

Awww.... Heaven.