Vietnamese Chicken Salad with Snap Peas and Onion Pickle

For the red onion pickle and the chicken salad:

1 rotisserie chicken
1 red onion
5 tablespoons cider vinegar, divided
1 tablespoon superfine sugar
1 pinch each salt and pepper
400 grams sugar snap peas (can also be carrot, kohlrabi, daikon, zucchini, mange-tout, or a combination of these)
10 hot mint sprigs, plus more for garnishing
Small handful cilantro, plus more for garnishing
5 tablespoons crushed peanuts, cashews, or pistachios

For the dipping sauce:

2 bird’s eye chiles (de-seeded and finely chopped)
1 clove garlic (finely chopped)
1 thumb ginger, peeled and finely chopped)
3 tablespoons maple syrup
2 tablespoons cider vinegar
5 tablespoons premium-quality fish sauce
Prawn crackers and/or steamed chicken rice, to serve

Slice the red onion as thinly as you can and add it to a bowl with 3 tablespoons vinegar, sugar, and a pinch of salt and pepper. Let sit as you prepare the rest of the meal, mixing occasionally.

Thinly slice the sugar snap peas lengthways and place in a large salad bowl. Chop the herbs and add them to the bowl as well.

Prepare and mix all the ingredients for the dressing together in a separate bowl, tasting for the balance of sweet, sour, salty, and spice. Serve in dipping bowls.

De-bone chicken and tear off the meat along the grain. Season with salt and pepper. Add this to the bowl of salad with the pickled onion (add the pickling liquid, too).

When ready to serve, toss the salad together. Garnish with a few sprigs of cilantro and mint and a sprinkle of nuts. Serve with the dipping sauce, prawn crackers, and chicken rice. (Alternatively, you can also use the dipping sauce to dress the salad.)