Vietnamese chicken salad

Step 1

Place the water, onion and peppercorns in a saucepan and bring to the boil. Add the chicken and cover with a lid. Remove from heat. Set aside for 30 minutes to poach. Transfer the chicken to a plate. Set aside to cool completely.

Step 2

Place the snow peas in a small heatproof bowl. Cover with boiling water. Set aside for 30 seconds to soak. Refresh under cold running water. Drain.

Step 3

Place the vinegar, sugar, fish sauce and chilli in a small bowl and stir until the sugar dissolves.

Step 4

Finely shred the chicken. Place the chicken, snow peas, cabbage, red onion, carrot and mint leaves in a large bowl. Add the dressing and toss to combine. Divide among serving bowls to serve.