Recipe: Vietnamese chopped salad

Ingredients

• 2 tbsp freshly squeezed lime juice
• 2 tbsp rice wine vinegar
• 1 tbsp brown sugar
• 1 tsp toasted sesame oil
• 1 tsp freshly grated ginger
• 1 tsp sriracha sauce
• 1 small chili, minced
• 2 boneless, skinless chicken breasts
• 1 red pepper
• 1 carrot
• 3 cups julienned napa cabbage
• 1 cup julienned red cabbage
• 2 heads baby bok choy, julienned
• 2 green onions, thinly sliced
• 1⁄2 cup thinly sliced snow peas
• 1 ripe mango, peeled, pitted and thinly sliced
• 1⁄4 cup each: fresh basil, cilantro and mint leaves
• 1⁄3 cup roasted peanuts
• 1⁄4 cup fried shallots (optional)