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
Related
Sign up for our newsletter
Want 20% off at THE ICONIC? Sign up to the latest news at Women’s Weekly Food.