Ingredients
Method
1.Place chicken in a deep frying pan. Cover with cold water. Bring to simmer over high heat. Reduce heat to low, simmer for 7 minutes or until cooked. Using a slotted spoon, transfer chicken to a heatproof plate. Cool. Shred chicken.
2.Combine shredded chicken, cabbage, cucumber, capsicum, carrot, bean sprouts, coriander and onion in a glass bowl. Pour dressing over chicken mixture; toss to combine. Serve.
You could use green cabbage instead of Chinese cabbage (wombok). You’ll need about 1/2 a cabbage for this recipe. Make ahead: Cook chicken up to a day ahead. Store in an airtight container in the fridge.
Note