Sriracha Chicken Salad

How to make it

1. Buy a pre-roasted chicken and pull off the meat into bite-sized strip or poach a chicken in a 2-gallon (8-liter) pot, add enough water to cover the chicken. Bring to a vigorous boil; then lower the heat to simmer. Skim off any impurities that rise to the surface; simmer 15 minutes. Remove the pot from the heat; cover it. Allow it to rest at room temperature for 45 minutes, until the chicken reaches an internal temperature of 165F (75C).
2. Carefully lift the chicken from the poaching liquid and plunge it into ice water. Leave in the water for 10 minutes (this stops the cooking and firms up the meat). Pull off the skin and discard. Pull the meat from the breast, thighs, and legs, tearing it into bite-sized strips; set aside 1 lb (500 g) for the salad, save the remaining meat for another use.
3. Transfer to a covered container and reserve in the refrigerator. (Save the poaching liquid (broth) for Thai curries or other recipes!)
4. Prepare the Chili-Lime Dressing by whisking all the ingredients in a large bowl.
5. Toss the onions, chicken, and coriander leaves into the dressing and mix it well. Taste and adjust seasoning with salt, pepper, sugar, and fresh lime juice.
6. Serve the salad in a large bowl or on a plate surrounded with the cabbage wedges. The wedges are meant for snacking on with the salad, adding a refreshing crunchy texture and slightly sweet taste.