Spicy Chicken & Cabbage Salad Bento

I had leftover roast chicken and cabbage sitting in the fridge, so I decided to make a Vietnamese/Thai-style chicken and cabbage salad for today's bento. A good thing about salads like this is that it is relatively healthy, as it doesn't include fattening/creamy salad dressing. Yet another good point about this bento is that it can all be prepared the night before.

Accompanying the bento are two little apples from Japan that I found in the local supermarket. The packet of apples were labelled, "Hime Ringo" (Princess Apple) which I thought was quite sweet. They were literally sweet as well, although a little mushy. There's also a little container of crushed peanuts to pour over the salad just before eating.

Continue reading for the Spicy Chicken & Cabbage Salad...

Spicy Chicken & Cabbage Salad
(serves 2)

1/4 roast chicken, teased into strips (or any leftover grilled chicken/boiled chicken you have on hand)
2 cups cabbage, finely shredded
1 medium carrot, shredded
1 small bundle glass noodles (optional - I added this to make the salad a little more filling)
few drops sesame oil (optional)
2 Tbsp fish sauce
2 Tbsp lemon juice
2 tsp sugar
1 red chilli, finely chopped (or few drops chilli oil, if you don't have fresh chilli on hand)
red pepper flakes & sliced green chilli (optional, for garnish)

1. If you are using glass noodles, add the noodles into boiled water. Stir and leave to soak until the noodles are soft. Drain, then mix a few drops of sesame oil into the noodles. With a pair of scissors, cut the noodles roughly into smaller pieces.
   
2. Add the chicken, shredded cabbage and carrot with the noodles and combine well.
   
3. Mix the fish sauce, lemon juice, sugar and chilli together, then pour into the salad and toss.
   
4. Taste, and add more seasoning if necessary.
   
5. Garnish with some red pepper flakes or thinly sliced green chilli.
   

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