Vietnamese Chicken Salad 

Ingredients:

For the Salad:

3 cups cooked shredded chicken (from rotisserie chicken or poached chicken breasts)
6 cups shredded Napa cabbage or wombok
1 cup shredded carrots
1/2 red onion, very thinly sliced
1 cup fresh mint leaves, roughly chopped
1 cup fresh cilantro leaves, roughly chopped
1/2 cup roasted unsalted peanuts, chopped
For the Nuoc Cham Dressing:

1/4 cup fresh lime juice
2 tablespoons fish sauce
2 tablespoons rice vinegar
1 tablespoon honey or sugar
1 clove garlic, finely minced
1 red chili, deseeded and finely minced (optional for heat)
Instructions:

Prepare the Salad:
In a large bowl, combine the shredded chicken, Napa cabbage, shredded carrots, red onion, mint leaves, cilantro leaves, and chopped peanuts. Toss gently to mix.
Make the Nuoc Cham Dressing:
In a small bowl, whisk together the fresh lime juice, fish sauce, rice vinegar, honey (or sugar), minced garlic, and minced red chili (if using) until well combined.
Combine:
Drizzle the Nuoc Cham dressing over the salad and toss gently to coat all the ingredients evenly.
Serve:
Serve the salad immediately, or let it sit for about 10-15 minutes to allow the flavors to meld. Enjoy this vibrant and flavorful Vietnamese Chicken Salad!