| 1. |
Place 4 cups water, onion and chicken in a saucepan over medium heat. Bring to the boil. |
| 2. |
Reduce heat to low and cook, covered, for 10 minutes or until cooked. Drain chicken and discard onion. |
| 3. |
Place carrot and snow peas in a bowl. Cover with boiling water. |
| 4. |
Set aside for 1 minute or until bright green and tender crisp. Refresh under cold running water. |
| 5. |
Shred chicken. Place chicken, carrot, snow peas, capsicum, wombok, shallot and coriander in a bowl. |
| 6. |
Combine lime juice, fish sauce, sugar and chili in a jar. |
| 7. |
Pour over salad and combine. Divide among serving bowls to serve. |
