Vietnamese Chicken Salad - cooking recipe

Ingredients

4 chicken breast halves (can use any precooked chicken)
1 tablespoon lee kum kee chili-garlic sauce or 1 tablespoon chili paste
1 garlic clove, minced
3 tablespoons sugar
2 tablespoons rice wine vinegar
6 tablespoons freshly squeezed lime juice
4 tablespoons fish sauce
6 tablespoons peanut oil
1 head savoy cabbage (shredded or chiffonade)
1/2 cup fresh mint leaves, finely chopped
1/2 cup fresh cilantro leaves, finely chopped
1 small red onion, thinly sliced lengthwise
1 small fresh red hot chili peppers or 1 small green hot chili pepper, diced
1/2 seedless cucumber, julienned
2 large carrots, julienned
1 red bell pepper, julienned
1/2 cup roughly chopped roasted peanuts

Preparation

Salt, pepper and roast chicken breasts at 400 until done.
Cool.
Make the dressing: In a small bowl, whisk together chili paste, garlic, sugar, vinegar, lime juice, fish sauce, and peanut oil until well combined.
Set aside.
Remove chicken meat from bones and slice each breast thinly on the bias.
In a medium bowl, toss together cabbage, mint, and cilantro.
Add 1/2 of the dressing and toss.
Place on a large platter or 4 individual platters.
Top cabbage mixture with onion, pepper, cucumber, carrots, bell pepper, and chicken.
Drizzle with the reserved dressing, garnish with peanuts and cilantro sprigs, and serve.