Place the chicken in a frying pan with
enough water to just cover it.
Poach the chicken over low heat for 8 to
10 minutes or until it is cooked.
Do not let water boil, it should just
Drain and cool. When the chicken is cool
enough to touch, shred it into fine pieces using your fingertips.
To make Dressing : Place the vinegar,
sugar, nuoc cham sauce, lime juice, salt, pepper and onion in a small
bowl and toss well to combine. Let stand for at least 20 minutes so the
onion absorbs the flavors.
Place the chicken, cabbage, celery,
carrot, oil and Dressing in a bowl and toss well.
Arrange the salad on a serving plate,
scatter over the mint, chives, crisp fried onion and serve immediately.