2 large skinless, boneless chicken breasts (about 12 ounces each), halved lengthwise
4 slices peeled fresh ginger
3 tablespoons fresh lime juice
3 tablespoons peanut oil
2 tablespoons packed light brown sugar
2 tablespoons fish sauce
1/2 teaspoon Sriracha
1/2 head napa cabbage, thinly sliced
2 carrots, grated
4 ounces snow peas, trimmed and thinly sliced on the diagonal
1/2 cup fresh mint leaves, torn
1/3 cup chopped salted peanuts
Combine the chicken and ginger in a medium saucepan and cover with water by 1 inch. Bring to a boil over medium-high heat, then reduce the heat to medium and simmer until the chicken is cooked through, about 10 minutes. Drain and transfer the chicken to a cutting board.
Meanwhile, make the dressing: Whisk the lime juice, peanut oil, brown sugar, fish sauce and Sriracha in a small bowl; set aside.
Combine the cabbage, carrots, snow peas and mint in a large bowl. Add all but 2 tablespoons of the dressing and toss to coat.
Thinly slice the chicken. Top each serving of salad with the chicken and peanuts; drizzle with the remaining dressing.
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