Vietnamese Chicken Salad

• 2 pieces chicken boneless thigh
• 1 cucumber (cut into strips)
• 1/2 onion (thinly sliced)
• 2 cups cabbage (thinly shredded)
• 2 cups red cabbage (thinly shredded)
• 1/2 cup chopped peanuts
• 2 cups water (for boiling chicken)
• Ginger Dressing
• 1/2 cup lime juice
• 1/4 cup fish sauce
• 1/4 cup coconut soda or water
• 1/4 cup plus 2 tablespoon sugar
• 2 tablespoons minced garlic
• 1 tablespoon minced ginger
• 1 tablespoon vegetable oil
• 1/2 tablespoon chili paste (optional)

1. Place 2 cups of water in a small saucepan and boil the chicken until soften, around 15 minutes. Transfer the chicken to a bowl filled of ice water. Then shredded the chicken
2. Combine all the dressing ingredients in a bowl and whisk until dissolved.
3. Place all salad ingredients in a large bowl, except peanuts
4. Toss the dressing with the salad and garnish with peanuts. Serve immediately

chicken, cucumber, onion, cabbage, red cabbage, peanuts, water, ginger dressing, lime juice, fish sauce, coconut soda, sugar, garlic, ginger, vegetable oil, chili paste

Taken from food52.com/recipes/62282-vietnamese-chicken-salad (may not work)