Name: Vietnamese Napa Cabbage Chicken Salad
Prep time: 35 min
Cook time: 15 min
Total time: 50 min
Ingredients: 2 pounds boneless, skinless chicken; 6 cups thinly shredded cabbage (regular or Napa); 1 cup chopped mixed fresh herbs: rau ram (Vietnamese coriander, mint, basil, or cilantro); ¼ cup shredded carrots; Crushed roasted peanuts; 1 tablespoon crushed or; grated fresh ginger; 2 cloves garlic ( crushed); 2 tablespoons vegetable oil; 2 tablespoons fish sauce; ½ teaspoon sugar; ¼ cup fish sauce; 1 teaspoon grated fresh ginger; 3 cloves garlic (minced); 1 red chile (minced); 1 teaspoon sugar; 1 tablespoon fresh lime juice; 2 teaspoons rice wine vinegar

Make the chicken:

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In a large bowl, combine all the chicken marinade ingredients. If your pieces of chicken are thick, place them between two sheets of plastic wrap and pound them with a meat mallet to an even ½-inch (12mm) thickness.
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Remove the plastic wrap and add the chicken to the marinade. Let it marinate for 20 minutes.
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Heat a grill or heavy-bottomed skillet over medium-high heat.
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Cook the chicken until it is browned and cooked through, 3 to 4 minutes per side.
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Let cool, then shred or chop the chicken.

Make the fish sauce dressing:

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In a medium bowl or large jar, combine all the dressing ingredients with ¾ cup (180 ml) water and mix well.
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Allow the sugar to completely dissolve before using. (You can store the dressing in the refrigerator for up to 1 month.)
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In a large bowl, combine the cabbage, herbs, and carrots.
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Add the chicken to the bowl with the cabbage and toss to combine.
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Add dressing to taste before serving.
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Top the salad with the peanuts and serve.

Vietnamese Napa Cabbage Chicken Salad