A Vietnamese style chicken salad with a zesty Vietnamese dressing is a fresh meal to usher in summer.
Preheat the oven to 220°C (425°F/Gas 7).
Heat a frying pan over a high heat, and while the pan is heating, brush the chicken with olive oil and season with salt and pepper.
Place the chicken skin-side down and sear for 2 minutes, turn and sear for another minute.
Put the chicken on a baking tray and cook in the oven for 8 to 10 minutes. Leave to rest for 20 minutes.
Shred the chicken into thin strips with your hands and place in a large bowl.
Add the remaining ingredients and toss to combine.
Place all the ingredients in a small bowl and stir until the sugar is dissolved.
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