Poached Chicken, Cabbage And Mint Salad

• 14 oz chicken breast, trimmed
• 2 cups chicken stock
• 1 stalk lemongrass, bruised
• 1 None (1-inch) piece fresh ginger, sliced
• 1/2 head small white cabbage, shredded
• 4 None spring onions, sliced diagonally
• 3 1/2 oz snap peas, trimmed, thinly sliced
• 1/2 cup fresh mint leaves
• 1/4 cup roasted peanuts, chopped
• None None Lime wedges, to serve
• None None For the Lime Dressing
• 2 tbsp lime juice
• 1 tbsp peanut oil
• 1 tbsp fish sauce
• 1 tbsp grated palm sugar (or brown sugar)

1. Place chicken in a small saucepan with stock, lemongrass and ginger. Cover and bring to a simmer on medium-low heat. Cook for 10-12 mins.
2. Turn off heat and allow to cool. Remove chicken with a slotted spoon and shred into long strips.
3. To make lime dressing, combine all ingredients in a screw-top jar or small bowl.
4. Place chicken, cabbage, onion, snap peas, and mint into a large serving bowl. Shake dressing or whisk well with a fork. Pour over salad and toss to combine. Top with peanuts and serve with lime wedges.

chicken, chicken stock, stalk lemongrass, fresh ginger, white cabbage, spring onions, peas, mint leaves, peanuts, lime wedges, dressing, lime juice, peanut oil, fish sauce, sugar

Taken from recipes-plus.com/api/v2.0/recipes/28525 (may not work)