Asian-inspired chicken salad with Virginia peanuts, Patrick O'Connell recipe, Grand Chef Relais & Ch

Ingredients

• - 4 boneless, skinless chicken breasts (5 oz. / 150 g each)
• - 1 liter (4 cups) well-seasoned chicken stock
• - 375 ml (1 1/2 cups) finely julienned carrot
• - 95 ml (1/3 cup + 1 tablespoon) finely julienned celery
• - 3 tablespoons thinly sliced red onion
• - 5 1/2 tablespoons julienned daikon radish
• - 3 tablespoons cilantro leaves
• - 1 1/2 tablespoons fresh lime juice
• - 165 ml (2/3 cup) clear fish sauce with lime and cilantro - see below
• - 65 ml (1/4 cup) salted peanuts
• - 12 leaves Boston lettuce
• - 1 tablespoon rice wine vinegar
• - 7 tablespoons nuoc mam *
• - 2 tablespoons sugar
• - 125 ml (1/2 cup) cold water
• - juice of 1 lime
• - 2 tablespoons finely julienned carrot
• - 65 ml (1/4 cup) minced fresh cilantro
• - 2 large cloves of garlic, peeled and minced
• - 2 jalapeno peppers, ribs and seeds removed, finely chopped