I bought a big red cabbage at the Capital Region Farmers Markets on the weekend (for just $3.50, bargain!) with the intention of using half of it to make sauerkraut and the other half to make a really delicious Vietnamese poached chicken and shredded cabbage salad, which my mum introduced to me last summer. I ended up making a different salad with a Mexican twist, using corn and avocado. It still has the shredded cabbage, poached chicken, and herbs from the Vietnamese salad, so it's a bit of a fusion. It's a nice summer salad, it's filling and delicious without leaving you feeling heavy, sleepy or over full. 

What you need: (serves 4) 

2 chicken breasts (around 500-600g raw) 

2 cobs of corn

1/4 small-medium red cabbage, thinly sliced

2 cucumbers, thinly sliced

1 red capsicum, thinly sliced 

1 bunch of herbs (can use coriander, mint, parsley, I used a mix)

1 avocado

Olive oil, balsamic vinegar and a dash of soy sauce for a dressing 

What you do: 

Poach the chicken: Boil a pot of water (big enough to fit the chicken), turn the heat down and place the chicken in the water. Lightly simmer for 20 minutes or until the chicken is cooked. Allow to cool and then shred the chicken. 

Place the corn into a bowl with a small amount of water, cover with glad wrap and cook for 3 minutes in the microwave. Allow to cool before cutting the corn off the cob.   

Thinly slice all of the vegetables and herbs, and place into a bowl, add the shredded chicken and corn, and mix.  

Serve the salad, top with avocado. Combine olive oil, balsamic and  a dash of soy sauce in a jar, shake well to mix and pour over the salad. Easy and delicious!