Vietnamese Kohlrabi Salad with Chicken (Nộm su hào)

Cut kohlrabi, carrot, and cucumber into fine strips (julienne). Place the vegetables in cold, lightly salted water for about 5 minutes, then drain and pat dry.

Add mung bean sprouts and coarsely chopped perilla and coriander leaves to a large bowl.

Cook the chicken breast in water with a pinch of salt, ginger slices, and kaffir lime leaves until done. Let the cooked meat cool slightly, then shred it into fine strips with your fingers or two forks.