Hearty Green Salad with Spicy Peanut Chicken

Ingredients

• ¼ cup unseasoned rice vinegar
• 1 tablespoon sugar
• ¾ teaspoon table salt
• 1 shallot, sliced thin and separated into rings
• 1 serrano chile, stemmed, halved, seeded, and sliced thin crosswise
• 6 ounces broccolini, trimmed and cut into 1-inch lengths
• ¼ cup creamy peanut butter
• 1–1½ tablespoons Asian chili-garlic sauce
• 2 teaspoons fish sauce
• 1 small garlic clove, minced
• ½ small head napa cabbage, halved, cored, and sliced thin (4½ cups)
• 1 cup watercress, torn into bite-size pieces
• ¼ cup fresh Thai basil leaves
• ¼ cup fresh mint leaves
• 1 mango, peeled, pitted, and cut into ½-inch pieces
• 1 carrot, peeled and shredded
• 6 ounces cooked chicken, torn into 1-inch pieces (1 cup)
• ¼ cup dry-roasted peanuts, chopped fine