Salad onion and chicken salad with coconut-ginger dressing

1. Put the chicken stock or water and 100ml coconut milk in a lidded saucepan large enough to hold the chicken breasts snugly. Bring to the boil, then reduce the heat to a gentle simmer. Add the chicken breasts, cover and leave to cook for 12 minutes, turning halfway, until the chicken is cooked through. Leave the covered pan off the heat for 4 minutes, then drain and set aside. (Reserve the stock to use in another recipe.)

2. Meanwhile, trim the salad onions, then slice in half lengthwise and slice each half into fine shreds. Put in a bowl and cover with iced water and a pinch of salt. Set aside for 10 minutes, then drain well.

3. Warm the remaining 100ml coconut milk in a pan with the sugar, stirring to dissolve. Remove from the heat and stir in the chilli, ginger, fish or soy sauce and lime juice; season. Use 2 forks to roughly shred the chicken. Toss with the drained salad onion, shredded carrot, herbs and dressing before serving.