Vietnamese Shredded Chicken Salad - Once Upon a Chef

Ingredients

• 2 heaping cups cooked shredded chicken, from one store-bought rotisserie chicken
• 4 cups shredded napa cabbage
• 4 scallions, thinly sliced
• 1 cup grated or matchstick carrots
• 1 red bell pepper, sliced into bite-sized pieces
• ½ cup roughly chopped fresh mint
• ½ cup roughly chopped fresh cilantro
• ½ cup chopped peanuts
• ¼ cup fresh lime juice, from about 3 limes
• 2 teaspoons Sriracha sauce
• 3 cloves garlic, minced
• 2 tablespoons sugar
• 3 tablespoons fish sauce (preferably a brand imported from Thailand or Vietnam)
• 3 tablespoons vegetable oil