Combine stock with 3 cups of water in a frying pan. Slice 1 lime and add to stock. Bring mixture to a simmer over medium heat. Add chicken. Cook for 10-15 minutes or until cooked through. Remove from heat and stand for 5 minutes. Remove chicken with a slotted spoon and transfer to a plate.
Place herbs, tomato and shoots into a bowl. Halve cucumber lengthways. remove seeds, slice diagonally and add to greens with chilli. Toss to combine.
Whisk sauces together in a jug. Juice over the remaining lime and whisk to combine. Slice chicken, serve with salad and top with dressing.
