Thai Chicken Salad

Ingredients
650g chicken breast
4 tbsp oil
Salt to taste
Supreme Coarse Black Pepper 
250g rice noodles, cooked per cooking instructions on packet 
1 ½ cups sliced mixed coloured peppers 
1 ½ cups thin julienned raw papaya 
1 ½ cups finely sliced red cabbage 
1 ½ cups pak choi
1 cup finely julienned carrots 
1 cup finely julienned cucumber 
1 cup finely sliced spring onions 
1 cup roughly chopped mint 
1 cup roughly chopped coriander 
1 cup Supreme Blanched Peanuts 
Salt to taste 

Dressing
½ cup Supreme Olive Oil 
½ cup fish sauce 
½ cup lime juice 
4 tbsp brown sugar 
1 tbsp sesame oil 
1 tbsp Supreme Ginger Garlic Paste 
1 ½ tbsp Supreme Chilli Flakes 
Salt to taste

Method 
Cook the chicken: Preheat the oven at 180°c. Place the chicken breast onto a lined baking tray. Coat both sides with oil, salt and coarse black pepper. Bake in the oven for about 25 minutes or until fully cooked. Remove from the oven and set aside to cool. Once cooled, shred the chicken. 
Prepare the noodles as per packet instructions. 
Make the dressing: Add all the ingredients for the dressing into a bowl and whisk until the sugar has dissolved. 
Toast the peanuts: heat a pan over medium heat. Add oil and peanuts and stir well and toast until golden. 
Add all the ingredients (except the peanuts) into a large bowl. Mix everything well until ingredients are well distributed. Garnish with toasted peanuts and serve.