Method:Place the chicken, stock, onion and lime leaves in a medium heavy based pot. Cover and bring to a gentle simmer and cook for +- 25 minutes.Remove chicken and allow to cool slightly. Remove skin and bone and shred into bite size pieces.Combine all the dressing ingredients together and season with more lime or fish sauce if needed. Allow to stand while chicken is cooking and cooling. Remove lime leaves.In a large bowl, combine warm shredded chicken with the veggie noodles, herbs and spring onions. Add the dressing and mix thoroughly until all the ingredients are smothered in the fragrant dressing.Serve immediately or chill for an hour or two for a cold and refreshing salad.Garnish with lime wedges and sliced chilliVariations:Add a handful of peanuts to the saladAdd 15 ml of peanut butter to the dressingReplace chicken with 400 g cooked peeled prawnsReplace butternut with 1 large sweet potato or 6 carrotsReprinted with permission of Bits of Carey. To see more recipes, click here.To receive quick and convenient weekday recipes, join our Easy Weekday Meals mailing list, and for up-to-date trending food, restaurant and wine news subscribe to our Editor’s Weekly newsletter.