Vietnamese Shredded Chicken Salad

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subheading: FOR THE SALAD:

2 heaping cups cooked shredded chicken, from one store-bought rotisserie chicken

4 cups shredded napa cabbage

4 scallions, thinly sliced

1 cup grated or matchstick carrots

1 red bell pepper, sliced into bite-sized pieces

½ cup roughly chopped fresh mint

½ cup roughly chopped fresh cilantro

½ cup chopped peanuts

subheading: FOR THE DRESSING:

¼ cup fresh lime juice, from about 3 limes

2 teaspoons Sriracha sauce

3 cloves garlic, minced

2 tablespoons sugar

3 tablespoons fish sauce (preferably a brand imported from Thailand or Vietnam)

3 tablespoons vegetable oil

Directions at onceuponachef.com

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