Season chicken breast with the 10 Spice Blend, chilli powder and salt. Allow to season overnight or at least 2 hours.
Steam chicken with some water until tender.
Remove Chicken from stock and shred chicken into pieces leaving some as big chunks.
In a bowl put the yoghurt, mayo, dijon mustard, chilli sauce, black pepper, salt, and lime juice. Mix together and then check if flavours balance out to your preference. Adjust flavours to suit your taste.
Add in the red onion, spring onion, bell peppers, carrots, cabbage (enough to your preference), coriander leaves and chicken. Mix until well incorporated.
Refrigerate the salad to allow it to rest for some couple of minutes to help the flavours to develop before serving.
Use this salad in wraps, in pasta salads or serve on its own as a side or main dish.
