Asian Poached Chicken & Wombok Salad

Heat coconut milk, 1 stock pot and lemongrass in a medium sized saucepan over medium heat, stirring until stockpot dissolves. Add chicken. Bring to a simmer. Reduce heat to low. Cook, uncovered, turning occasionally for 15-20 minutes or until chicken is just cooked through. Remove from heat and set aside to cool in coconut broth for 15 minutes. Transfer chicken and coconut mixture to a heatproof bowl. Cover. Place in the fridge for 1 hour to cool completely.

Using a slotted spoon remove chicken from broth. Discard broth. Coarsely shred chicken and place into a large bowl. Add wombok, carrot, snow peas, coriander and mint, toss to combine.

Using a fork combine lime juice, sweet chilli sauce, oil, vinegar and stockpot in a jug, whisking, until stock is well combined and evenly mixed. Pour over salad. Toss to coat. Sprinkle with shallots and garnish with some extra coriander and mint leaves.