1. Shred cabbages. 

  2. Chop the green onion and chili pepper 

  3. Thinly slice the capsicum and celery stalk.

1. Wash chicken breast and drain. Removed the skin, place in a small saucepan with enough water to cover the breast and bring to a boil. 

2. Cook chicken breast over low heat until tender. Set aside to cool.

3. Shred chicken breast. 

4. Meanwhile, in a medium-sized bowl, combine shredded cabbage, capsicum, peppermint, green onion and celery. 

5. In a separate small bowl, combine sesame oil, lime juice and chopped chili. Whisk. 

6. Pour the dressing to the cabbage mixture and toss to combine. 

7. Add shredded chicken to the salad mix and toss gently.