Transport yourself to Thailand with this simple chicken vermicelli noodle salad drizzled with a tangy lime dressing and sprinkled with mint.
Sweet chilli dressing
1.Bring the water to the boil in large saucepan, add chicken. Simmer, uncovered, about 10 minutes or until chicken is cooked. Cool chicken in poaching liquid 10 minutes, drain. Using two forks, shred chicken coarsely.
2.Place vermicelli in large heatproof bowl, cover with boiling water, stand until tender, drain. Rinse under cold water, drain.
3.Meanwhile, make sweet chilli dressing. Combine ingredients in screw-top jar, shake well.
4.Slice snow peas and onions diagonally into thin strips. Halve carrots crossways, cut into matchsticks. Combine peas, onion, carrot, wombok, sprouts, herbs and chicken in large bowl with vermicelli, drizzle with dressing. Serve salad sprinkled with nuts.