Lime and palm sugar dressing
1.Combine all ingredients for the lime and palm sugar dressing in a screw top jar and shake well.
2.Place chicken and half of the dressing in medium saucepan with barely enough boiling water to cover chicken; bring to a boil. Reduce heat; simmer, uncovered, about 10 minutes or until chicken is cooked through. Cool chicken in poaching liquid 10 minutes; discard liquid (or reserve for another use). Using two forks, shred chicken finely.
3.Meanwhile, place vermicelli in large heatproof bowl; cover with boiling water. Stand until just tender; drain. Rinse under cold water; drain.
4.Place chicken and vermicelli in large bowl with carrot, capsicums, cucumber, chilli, mint and remaining dressing; toss gently to combine. Divide salad among plates; top with nuts and dressing.