Refreshing Vietnamese chicken salad with shredded cabbage

Poach the chicken breast: Place chicken in a pot of cold water, bring to a gentle boil, then reduce heat and simmer for 10-12 minutes until cooked through. Remove, let cool, then shred finely using two forks or your hands.

Prepare vegetables: Finely shred the white cabbage and carrot. Thinly slice the red onion. Mince 1 clove of garlic and finely chop 0.5 red chili (if using) for the dressing.

Make the dressing: In a small bowl, whisk together the fish sauce, lime juice, granulated sugar, minced garlic, and chopped chili until the sugar is completely dissolved.

Combine ingredients: In a large mixing bowl, combine the shredded chicken, shredded cabbage, carrot, and sliced red onion.

Dress the salad: Pour the prepared dressing over the chicken and vegetable mixture. Toss gently but thoroughly to ensure all ingredients are well coated.

Add herbs and garnish: Add the fresh mint and cilantro to the salad. Toss lightly to incorporate.

Serve: Transfer the salad to a serving platter. Garnish generously with roasted peanuts and serve immediately for the best fresh flavor.