This crunchy peanut crumb is such a revelation of golden, nutty flavour that you'll want to put it on everything. But start here with this fresh and punchy, crisp chicken salad. It has all the tang and tingle to liven up your night. If you like, cook the chicken on the barbecue for a little smokiness.
Cut chicken in half horizontally to yield 2 thinner pieces. Place in a bowl with Zesty Vietnamese Mix, ½ the oil, salt and pepper and toss to coat.
Heat a frypan over medium-high heat. Add chicken and cook for 4–5 minutes each side or until golden and cooked through. While chicken is cooking, continue with step 3.
Juice lime. Place lime juice, sweet chilli sauce, fish sauce and sugar in a bowl large enough to fit the salad and mix to combine.
Halve cherry tomatoes. Thinly slice apple into half moons. Thinly slice cabbage. Pick mint leaves from their stems. Place salad ingredients in the bowl with the salad dressing and toss to combine. Season with salt and pepper.
Roughly chop peanuts. Heat remaining oil in a frypan over medium heat. Add panko breadcrumbs, peanuts and a pinch of salt and cook, stirring frequently, for 2–3 minutes or until golden brown and crisp.
Slice chicken. Divide salad and chicken between bowls and top with peanut crumb to serve.