To make the Vietnamese dressing: In a small bowl, combine the sliced shallots, garlic, chilies, fresh lime juice, fish sauce, rice vinegar and sugar, and stir until the sugar is completely dissolved, about 30 seconds.
To make the chicken salad: Preheat an oven to 425 degrees F. Place a medium frying pan over high heat, about 1 minute. Meanwhile, brush the chicken breasts with oil and season with salt and white pepper, to taste. Place the chicken, skin-side down, into the hot pan. Sear the chicken breasts, about 2 minutes, then turn the breasts and cook another 1 minute. Transfer the chicken breasts to a sheet tray and bake in the oven, about 8 to 10 minutes, or until thermometer inserted into the thickest part of the meat reads 165 degrees F. Let chicken breasts rest, about 20 minutes. When chicken is cool enough to comfortably touch, shred it into thin strips using your hands. In a large bowl, add the shredded chicken, cabbage, basil, bean sprouts, carrots, and mint. Pour the Vietnamese dressing over the chicken mixture, and toss gently to coat. Divide the chicken salad among 4 serving plates or bowls and serve.
Serves: 4; Calories: 238; Total Fat: 7 grams; Saturated Fat: 1 gram; Protein: 38 grams; Total carbohydrates: 17 grams; Sugar: 7 grams; Fiber: 4 grams; Cholesterol: 86 milligrams; Sodium: 1525 milligrams
NotesI like white pepper in this salad, but you can substitute freshly ground black pepper instead.
If you prefer a milder dish, remove the seeds from the red chilies before adding to the dish. Alternatively, add a few seeds if you like a little more heat. To make it even faster, you can use leftover cooked chicken instead of cooking the chicken breasts.