Vietnamese Salad with Poached Chicken

Step 1

Place chicken breast in one layer at the bottom of a pot. Cover completely with cold water.

Step 2

Bring water to a boil before covering with a lid and reducing to a simmer. Cook for approximately 8-12 minutes (depending on the size and number of chicken breasts) until opaque all the way through.

Step 3

Remove from poaching liquid, and set aside to cool. Once cool enough to handle, shred finely.

Step 4

Assemble the salad by combining shredded chicken breast with noodles, wombok, carrot, cucumber, onion, mint and coriander leaves.

Step 5

To make the dressing, whisk all ingredients in a bowl. Pour over salad and toss to combine.

Step 6

Divide salad into four portions. Top with crushed peanuts and fried shallots to serve.