Time 1 hour

Serving 4

• 1 (6- to 8-ounce) boneless, skinless chicken breast, trimmed
• ¼ teaspoon table salt, plus salt for poaching chicken
• 6 tablespoons fish sauce
• ¼ cup sugar
• ¼ cup unseasoned rice vinegar
• 1 Thai chile, minced
• 1 garlic clove, minced
• 4 cups shredded green cabbage
• 2 ounces (2 cups) baby mizuna or baby arugula, chopped coarse
• 1 cup shredded red cabbage
• 1 red bell pepper, stemmed, seeded, and sliced thin
• 1 Persian cucumber, halved crosswise and sliced thin lengthwise
• 4 radishes, trimmed and sliced thin
• ¼ cup chopped fresh cilantro, plus 2 tablespoons leaves
• ¼ cup chopped fresh Thai basil
• ¼ cup chopped fresh mint
• ¼ cup salted dry-roasted peanuts, chopped

Step 1
Combine chicken, 4 cups water, and 2 teaspoons salt in large saucepan. Cook over medium heat until water just begins to simmer, about 10 minutes. Cover pot; reduce heat to low; and gently simmer until chicken registers 160 degrees, 12 to 17 minutes.

Step 2
Transfer chicken to plate or cutting board and let cool for 15 minutes. Shred into thin, bite-size strips.

Step 3
Whisk fish sauce, sugar, vinegar, Thai chile, garlic, and salt in large bowl until sugar is dissolved. Add green cabbage, mizuna, red cabbage, bell pepper, cucumber, radishes, chopped cilantro, Thai basil, mint, and shredded chicken and toss thoroughly to combine. Top with cilantro leaves and peanuts. Serve.