Chicken and Avocado Vietnamese Salad - California Avocados

Ingredients

• 1/4 cup fish sauce
• 1/4 cup fresh lime juice
• 2 tablespoons sugar
• 2 cloves garlic, grated or minced
• 1 Fresno chile (or jalapeno), chopped
• 2 bone-in chicken breasts, skin removed (boneless would be fine here too)
• 3/4 cup shredded peeled carrots (I used a julienne peeler)
• 3/4 cup shredded peeled daikon radish
• 2 tablespoons unseasoned rice wine vinegar
• 1/4 teaspoon kosher salt
• 1/4 cup light brown sugar
• 3 tablespoons unseasoned rice wine vinegar
• 2 garlic cloves, grated or minced
• 1 1-inch piece ginger, peeled and grated
• 1 Fresno chile, seeds removed, halved and thinly sliced
• 1/2 cup water
• 8 cups shaved Napa cabbage
• 2 ripe California Avocados, skin and seeds removed, diced
• Cilantro leaves, for garnish
• Torn mint leaves, for garnish