Yum Gai (Thai Chicken Salad)

Heat water and salt until boiling. Poach the chicken meat until cooked. Remove from the heat. Set aside to cool.

Shred the chicken into thin strips.
In a big bowl, mix all dressing ingredients until well combined.

Add tomato, cucumber, red onion, and cilantro. Mix well.

Line a serving plater with lettuce and shredded chicken. Pour the salad mixture on top. Serve immediately.

Note: You can skip the birds eye chili pepper if you dont like spicy. Refrigerate lettuce and dressing mixture before serving. Serve cold. Its crunchier and fresher.