Vietnamese Chicken Salad

Place 1 pound boneless, skinless chicken breasts in a single layer in a medium saucepan. Add enough water to barely cover the chicken and 1 teaspoon kosher salt. Bring to a boil over medium-high heat. Reduce the heat to maintain a simmer, cover, and cook until just cooked through, about 15 minutes. Meanwhile, pickle the red onion and prepare the remaining ingredients.

Thinly slice 1/2 medium red onion and place in a small bowl. Add 2 tablespoons rice vinegar and toss to combine. Let sit for 15 minutes.

Prepare the following, adding each to the same large bowl (use the biggest one you have!) as you complete it: Remove the outer leaves from 1/2 medium green cabbage. Trim the core, then thinly slice the cabbage about the same width as the onion (about 8 cups). Peel 1 large carrot, then cut crosswise into 2-inch pieces. Cut the pieces lengthwise into 1/8-inch thick planks. Stacking a few planks at a time, very thinly slice lengthwise into matchsticks. (If using pre-shredded carrots, add 1 1/2 cups directly to the bowl.) Coarsely chop the leaves and tender stems from 1/2 bunch fresh cilantro sprigs until you have 1/4 cup.

When the chicken is ready, transfer to a clean cutting board and let cool. When the onions are ready, drain off the vinegar. Meanwhile, make the dressing.

Mince 1 garlic clove and place in a small bowl. Juice 1 to 2 medium limes into the bowl until you have about 2 1/2 tablespoons. Add 1/3 cup rice vinegar, 2 tablespoons fish sauce, and 2 tablespoons granulated sugar, and whisk to combine.

Shred the chicken into bite-sized pieces. Add the chicken and onions to the vegetables and toss with your hands to combine. Drizzle with the dressing and toss to combine. Let sit for 5 to 10 minutes for the flavors to meld. Taste and season with more lime juice as needed. Sprinkle each serving with 1 to 2 tablespoons fried shallots and serve with prawn chips if desired.