Roast Chicken Spicy Salad

My boss already made a sandwich out of the leftovers. I wanted to do something different so I went for the salad. The plan was to pick a random authentic salad recipe off the net but I got sidetracked.
This is largely inspired by Bobby Chinn in 'Bobby Chinn cooks Asia'.
He whipped up a rather mean and tasty looking Vietnamnese & Thai Salad that day. Amongst the ingredients, fish sauce, lime juice, galangal & garlic. I had succumbed, I had to use some if not all those ingredients in my salad somewhere.


Ingredients (Salad)
1/2 Red Carrot
3 leaves of Cabbage
3 leaves of Iceberg Lettuce
1/2 Ridge Cucumber
1 large Onion (Any type will do)
1 slab of Roast Chicken Breast

Ingredients (Dressing)
1 clove of Garlic
1 Shallot
1 Red Thai Chilli (Bird's Eye)
1/2 to 1 Teaspoon of Pepper (Can be black or white)
1 Teaspoon of Fish Sauce
1 Teaspoon of Honey
3 Teaspoon of Mustard Sauce(I used Masterfoods Wholegrain)
2 Teaspoon of Worcestershire Sauce (I used Masterfoods Steak)
1/2 Teaspoon of Sugar
1/2 Teaspoon of Sea Salt
3 Teaspoon of Olive Oil
1 Teaspoon of Lemon Juice
2 Teaspoon of Tomato Sauce

The Salad
Roll up the Cabbage & Iceberg lettuce like a sausage then slicing them. I have the carrots cut to thin stripes & cucumbers sliced thinly. Cut large slices of the onion. Chicken can be cut to bite-size cubes.

The Dressing
Dice the shallots & garlic. The sugar & salt is optional since there is already honey & fish sauce. Adjust accordingly to the taste you want. Add hot water to the salt or sugar if you want them in.
The chilli is also optional for those who can't take the heat of the bird's eye.

Basically just place the garlic and shallots in small bowl. Then readily add the rest. I started with the fish sauce and lemon juice. But there is no particular order in which to add. Just mix them well and it will do. Though after the lemon, I add tomato sauce, mustard and worcestershire to bowl and mix them well before finally adding the olive oil to the mix. Again stir well and it should be ready.

Its important to sample the dressing in the midst of making them to make sure it doesnt end up too salty, sour or sweet.

Place the mains of the salad in a plate or bowl. Pour the dressing over it and its ready to serve.