Method:
1 Bring a saucepan of salted water to the boil and reduce to a simmer, poach chicken for 10 minutes or until cooked through, drain. Thinly slice.
2 Combine nashi, green onion, red onion, chilli and herbs in a bowl, squeeze over the lemon juice and drizzle with olive oil, season with salt and pepper.
3 Arrange salad on a serving plate and top with chicken to serve.