4 cups water
1 brown onion, sliced
2 chicken breast fillets
1 carrot, peeled, cut into matchsticks
150g snow peas, trimmed, thinly sliced
1 red capsicum, deseeded, thinly sliced
1/2 wombok (Chinese cabbage),finely shredded
3 green shallots, thinly sliced diagonally
1/2 cup fresh coriander leaves
2 tbs fresh lime juice
1 tbs fish sauce
1 fresh red chilli, deseeded, chopped
Place water, onion and chicken in a saucepan over medium heat and bring to the boil. Reduce heat to low and cook, covered, for 10 minutes or until cooked. Drain chicken and discard onion.
Place carrot and snow peas in a pot of bowling water for 1 minute until bright green and tender crisp. Refresh under cold running water.
Shred chicken and combine with carrot, snow peas, capsicum, wombok, shallot and coriander in a bowl. Combine lime juice, fish sauce, and chilli in a jar. Pour over salad and combine. Divide among serving bowls to serve.