Asian-style chicken salad

Recipe Ingredients:

• 1L (4 cups) water
• 1 brown onion, halved
• 2 single chicken breast fillets
• 1 carrot, peeled, cut into matchsticks
• 150g snow peas, trimmed, thinly sliced
• 1 red capsicum, deseeded, thinly sliced
• 1/2 wombok (Chinese cabbage),hard core removed, finely shredded
• 3 green shallots, ends trimmed, thinly sliced diagonally
• 1/2 cup fresh coriander leaves
• 2 tablespoons fresh lime juice
• 1 tablespoon fish sauce
• 2 teaspoons brown sugar
• 1 fresh red chilli, deseeded, chopped

Recipe Method: 

• Place water, onion and chicken in a saucepan over medium heat. Bring to the boil. Reduce heat to low and cook, covered, for 10 minutes or until cooked. Drain chicken and discard onion.
• Place carrot and snow peas in a bowl. Cover with boiling water. Set aside for 1 minute or until bright green and tender crisp. Refresh under cold running water.
• Shred chicken. Place chicken, carrot, snow peas, capsicum, wombok, shallot and coriander in a bowl. Combine lime juice, fish sauce, sugar and chilli in a jar. Pour over salad and combine. Divide among serving bowls to serve.