Vietnamese Kohlrabi Salad with Pulled Chicken (Nộm su hào)

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

Add mung bean sprouts, coarsely chopped mint, and coriander to a large bowl. Add half of the finely chopped chili pepper.

Cook the chicken breast in water with a pinch of salt, ginger slices, and kaffir lime leaves. Let the cooked meat cool and pull it into fine pieces.