GF WF Asian-style chicken salad

Ingredients (serves 4)

1Ltr water
1 onion, halved
2 single chicken breast fillets
1 carrot, peeled, cut into matchsticks
150g snow peas (mange tout), trimmed, thinly sliced
1 red capsicum, deseeded, thinly sliced
1/2 bok Choy (Chinese cabbage),hard core removed, finely shredded
3 scallions, ends trimmed, thinly sliced diagonally
1/2 cup fresh coriander leaves
2 Tbls fresh lime juice
1 Tbls GF fish sauce
2 tsp brown sugar
1 fresh red chilli, deseeded, chopped

Method

Place water, onion and chicken in a saucepan over medium heat.
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 bowl.
Cover with boiling water.
Set aside for 1 minute or until bright green and tender crisp.
Refresh under cold running water.

Shred chicken.
Place chicken, carrot, snow peas, capsicum, bok choy, scallions and coriander in a bowl.
Combine lime juice, fish sauce, sugar and chilli in a jar.
Pour over salad and combine.

Divide among serving bowls to serve.