Poached Chicken, Cabbage And Mint Salad - cooking recipe

Ingredients

14 oz chicken breast, trimmed
2 cups chicken stock
1 stalk lemongrass, bruised
1 None (1-inch) piece fresh ginger, sliced
1/2 head small white cabbage, shredded
4 None spring onions, sliced diagonally
3 1/2 oz snap peas, trimmed, thinly sliced
1/2 cup fresh mint leaves
1/4 cup roasted peanuts, chopped
None None Lime wedges, to serve
None None For the Lime Dressing
2 tbsp lime juice
1 tbsp peanut oil
1 tbsp fish sauce
1 tbsp grated palm sugar (or brown sugar)

Preparation

Place chicken in a small saucepan with stock, lemongrass and ginger. Cover and bring to a simmer on medium-low heat. Cook for 10-12 mins.
Turn off heat and allow to cool. Remove chicken with a slotted spoon and shred into long strips.
To make lime dressing, combine all ingredients in a screw-top jar or small bowl.
Place chicken, cabbage, onion, snap peas, and mint into a large serving bowl. Shake dressing or whisk well with a fork. Pour over salad and toss to combine. Top with peanuts and serve with lime wedges.