Asian Chicken Salad - cooking recipe

Ingredients

1 lb chicken breast, halved lengthwise
7 oz shredded Chinese cabbage
1 None cucumber, halved lengthwise, thinly sliced diagonally
1 None green pepper, thinly sliced
2 None carrots, peeled, cut into matchsticks
2 cups bean sprouts
3 tbsp cilantro leaves
2 None green onions, thinly sliced diagonally
1/2 cup storebought Asian salad dressing

Preparation

Place chicken in a deep frying pan. Cover with cold water. Bring to a simmer over high heat. Reduce heat to low, simmer for 7 minutes or until cooked through. Using a slotted spoon, transfer chicken to a heatproof plate. Cool, then shred the chicken.
Combine shredded chicken, cabbage, cucumber, pepper, carrot, bean sprouts, cilantro and green onions in a glass bowl. Pour dressing over and toss to combine. Serve.