Vietnamese-style chicken and cabbage salad

Instructions

1. Place chicken breasts in a single layer in a heavy based saucepan or frying pan and add enough water to just cover. Add cinnamon and star anise to water. Bring to a gentle simmer over medium-high heat. Do not boil as this will make the meat tough. Cover and poach until cooked through. Cool, then place in fridge until cold.
2. Thickly slice chicken, then pull slices into shreds (see tip). Place in a large bowl with cabbage, cucumber, capsicum, carrot, shallots, mint and coriander. Gently toss to combine.
3. Whisk juice, oil, fish sauce, stevia and chilli in a small bowl until combined. Add dressing to salad and toss to combine. Serve sprinkled with nuts.