Vietnamese Chicken Salad - cooking recipe

Ingredients

1 boneless skinless chicken breast, grilled
DRESSING
3/4 teaspoon chili paste (sambal oelek works well)
1 garlic clove, minced
1 1/2 tablespoons sugar
1 tablespoon rice wine vinegar
3 tablespoons lime juice
2 tablespoons vietnamese fish sauce
3 tablespoons peanut oil (1 Tbsp sesame and 2 Tbsp vegetable oil works well also)
SALAD
6 cups napa cabbage, shredded
1/2 cup mint leaf, julienned
1/2 cup cilantro leaf, julienned, plus more leaves for garnish
1 small red onion, thinly sliced
1 small seedless cucumber, julienned
2 carrots, peeled and julienned
1 red bell pepper, julienned
1 small fresh hot red chili peppers (optional) or 1 small hot green chili pepper, seeded and finely diced (optional)
1/3 cup roasted peanuts, roughly chopped

Preparation

Thinly slice the grilled chicken breast. Set aside.
In a small bowl, whisk together the dressing ingredients until well combined. Set aside.
In a medium bowl, toss together cabbage, mint and cilantro. Place on a large platter. Top cabbage mixture with the onion, peppers, cucumber, carrots, and chicken. Drizzle with reserved dressing, garnish with peanuts and cilantro sprigs, and serve.