Poached Chicken Salad with Peanut-Lime Dressing

Serves 4

• 2 tablespoons chopped ginger
• 2 garlic cloves chopped
• 2 cups chicken stock
• 2 cups water, plus more if needed
• 4 (170g) boneless, skinless chicken breasts, trimmed
• 2 tablespoons lime juice
• 2 teaspoons fish sauce
• 2 teaspoons soy sauce
• 2 teaspoons rice wine vinegar
• 1 teaspoon minced ginger
• 1 teaspoon minced garlic
• 1 teaspoon sugar
• 1/4 cup extra-virgin olive oil
• 1/4 cup chopped peanuts
• 4 cups shredded savoy cabbage, very thin
• 1/2 cup shredded carrot
• 1/2 cup thinly sliced red bell pepper
• 1/2 cup thinly sliced seedless cucumber
• 2 tablespoons chopped mint
• 1/4 cup cilantro/corriander

1. In a large stock pot add the ginger, garlic, chicken stock and water. Cover the pot, place on the stove over high heat and bring to a boil, about 5 minutes. Once the liquid is boiling, reduce to moderate head and simmer. Carefully add the chicken cook until no longer pink, about 15-20 minutes. Using tongs, remove the chicken from the cooking broth and transfer to cutting board, reserving the broth for another use. Using two forks carefully shred the chicken into bite size pieces. Set aside
2. In a small bowl whisk the lime juice, fish sauce, soy sauce, vinegar, ginger, garlic, red pepper flakes, sugar, oil and peanuts until well combined. Taste and adjust seasoning with lime, sugar or fish sauce to suit. Set aside.
3. In a medium bowl, toss together the cabbage, carrot, bell pepper, cucumber, mint and cilantro. Drizzle the peanut-lime dressing over the salad and use tongs to toss, coat evenly. Serve immediately. Enjoy!

Recipe Source