For the Chicken:

• 2 large boneless, skinless chicken breasts (about 1.5 lbs total)
• 2 tablespoons olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

For the Salad:

• 1 head Napa cabbage, thinly sliced (about 6 cups)
• 2 large carrots, julienned or grated
• 1 red bell pepper, thinly sliced
• 1 cup English cucumber, thinly sliced or julienned
• 1/2 cup chopped fresh cilantro
• 1/4 cup chopped fresh mint
• 1/4 cup finely chopped green onions (scallions)
• 1/4 cup roasted peanuts, chopped (for garnish, optional)

For the Thai Dressing:

• 1/4 cup fresh lime juice (from 2–3 limes)
• 3 tablespoons fish sauce (ensure it’s a good quality brand)
• 2 tablespoons brown sugar or coconut sugar
• 1 tablespoon rice vinegar
• 1 tablespoon sesame oil
• 1 clove garlic, minced
• 1 small red chili, finely minced (or 1/2 teaspoon chili flakes, adjust to taste)