A vibrant and refreshing Vietnamese-inspired chicken salad, perfect for a light meal or side dish.
Grill the chicken breasts until fully cooked, then let them rest before slicing thinly.
Grilling the chicken on medium heat ensures it cooks evenly without drying out.
In a small bowl, whisk together fish sauce, lime juice, sugar, minced garlic, and chopped chili pepper until the sugar dissolves.
Taste the dressing and adjust the balance of sweet, sour, and salty to your preference.
In a large bowl, combine shredded napa cabbage, julienned carrot, sliced cucumber, sliced red bell pepper, sliced red onion, and fresh herbs.
Mix the vegetables gently to avoid bruising the herbs.
Arrange the vegetable mixture on a serving platter, top with sliced chicken, and drizzle with the prepared dressing.
Drizzle the dressing evenly to ensure every bite is flavorful.
Garnish the salad with crushed roasted peanuts and additional cilantro sprigs before serving.
Serve the salad immediately to enjoy the fresh and crisp textures.
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