1.Bring the water to the boil in medium saucepan; add chicken. Simmer, covered, about 10 minutes or until chicken is cooked. Cool chicken in poaching liquid 10 minutes; drain, then shred coarsely.
2.Place chicken in medium bowl with sprouts, capsicum, carrot, chilli, coriander and ginger; toss gently to combine
3.Shake juice and sauces together in screw-topped jar, drizzle over salad.
Add a finely chopped fresh red thai chilli if you want to heat up this salad.Note