Ingredients

• 400gm chicken breast fillets.
• 150g crunchy noodles .
• 2 cups finely shredded chinese cabbage ( wombok)
• 2 carrots coarsely grated or strips peeled with vegetable peeler.
• 6 shallots cut diagonally
• 1/2 cup fresh mint leaves
• 1/2 cup fresh coriander leaves
• 1/4 cup SIMPLY STIRRED VIETNAMESE MINT AND COCONUT DRESSING

Cooking Directions

1. Place chicken in baking dish and cover with water.
2. Cover with foil and poach in oven on low heat 120c for 20 mins
3. Remove chicken from water and cool slightly.
4. Coarsly shred chicken and place in bowl with remaining ingredients and gently toss .
5. Divide salad between four bowls and serve.