Return the chicken pieces to the hot pan, this time putting them skin side upwards. Place the pan into the oven and cook for around 15 minutes until cooked through. Remove the chicken thighs and put them onto a large, clean plate and allow them to cool down.
To make the dressing, simply put all the ingredients into a small bowl and mix well.
Put the chicken pieces onto a chopping board and cut into fairly thin slices.
Put the salad ingredients into a serving bowl, pour over the dressing and mix well. Divide the salad between four plates and top with the shredded chicken. Serve.
Recipe by Autoimmune Wellness at https://autoimmunewellness.com/vietnamese-shredded-chicken-salad/