High-protein vibrant Vietnamese salad

Method

1. Put kettle on to fill a large saucepan with salted water. Cut chicken breast into 4 equal pieces.
2. To poach chicken, put the chicken pieces into the pan of boiling water and immediately turn the heat down to very low so it is barely simmering. Cook, covered with lid, for 4 minutes.
3. Add prawns to the pan and cook for a further 2 minutes, covered. Turn off the heat and remove the chicken and prawns with a slotted spoon and place into heatproof bowl. Season with salt and pepper and set aside.
4. Shred the carrot with a julienne peeler. Thinly shred the cabbage and onion using a mandoline. Pick the mint leaves. Finely chop the chilli. Coarsely chop the peanuts.
5. Combine the rice wine vinegar, fish sauce, chilli, 2 tablespoons of water and a teaspoon of sugar into a bowl and stir to make the dressing.
6. Remove the prawns from the chicken. Shred or slice the chicken. Add back the prawns as well as the salad ingredients (carrot, cabbage, onion, mint, salad leaves) as well as the dressing to taste and combine well. Divide among bowls and scatter over peanuts to serve.