Free range chicken breasts
(also known as Chinese cabbage)
sliced and de-seeded
Rice wine vinegar
2 ½ tbsp
Place the water into a medium size fry pan and place over a high heat. Once the water has come to the boil add the salt and chicken breasts, then turn the heat down to a gentle simmer. Place a lid on the fry pan, cook the chicken breasts for 3 to 4 minutes, then turn the breasts over and continue to cook for a further 4 to 5 minutes. Remove the chicken breasts from the water and place on a plate to rest. Once cool enough to handle, shred the chicken into pieces using a knife and set aside.
Finely slice the wombok, approx 2mm thick and place into large mixing bowl. Add the spring onion.
Cut each side from the capsicum, discard the top and the seeds, lay each side down on the chopping board, flesh side up. Then, carefully using a sharp knife, remove most of the flesh and all of the white pith and discard. Thinly slice (2mm thick) the pepper skin (which will have some flesh attached) and add to the mixing bowl along with the mint, coriander and chilli.
Add the shredded cooked chicken, then gently toss the salad together, set aside.
World's easiest dressing
To make the dressing; place all of the ingredients into a food processor and blend for 1 minute.
Serve it up
To serve, add half the amount of dressing to the salad and toss together well, then serve immediately and serve the other half of the dressing in a bowl in the centre of the table if your guests would like more.