Vietnamese Chicken Salad

Cover the 250 g chicken breast with water and bring to a boil.

Reduce to medium-low and poach for about 12 minutes, continuing until the thickest part reaches 74°C (165°F) on a food thermometer.

Lift the chicken out and let the surface moisture drain off, then cool it completely.

Do not shred it while hot, or it will lose more juices; once cool, pull it by hand along the grain into thin, uneven strands.

Slice the 180 g cabbage into strips no thicker than 2 mm, and cut the 60 g carrot into thin 5 cm matchsticks.

Remove any tough cabbage core so the salad stays crisp rather than chewy.

In a small bowl, combine 2 tablespoons fish sauce, 2 tablespoons lime juice, 1.5 tablespoons sugar, and 1 teaspoon minced garlic.

Stir until no sugar grains remain, so the dressing tastes balanced instead of sharp in separate spots.

Place the chicken, cabbage, and carrot in a large bowl, then add only half the dressing first.

Toss by lifting with clean hands or tongs rather than pressing down, so the vegetables keep their volume and crunch.

Taste the salad and add the remaining dressing little by little only if it needs more salt, acidity, or sweetness.

Just before serving, scatter over 20 g chopped cilantro and 20 g roasted peanuts, then serve immediately while crisp.