Vietnamese Chicken Salad

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2 or 3 boneless, skinless chicken breast halves (about 3/4 to 1 pound total)

1 head green cabbage (outer leaves removed), cored and cut into shreds

1 tablespoon salt, plus more as needed

1 medium red onion, cut in half, then into very thin slices

Freshly squeezed juice of 1 or 2 limes (2 tablespoons)

1 bunch (5 or 6 stems) mint or Vietnamese coriander

2 tablespoons vegetable oil

2 medium shallots, cut into thin slices, for garnish

Handful of roasted unsalted peanuts, toasted and crushed, for garnish (see NOTE)

About 1 cup Nuoc Cham, or to taste (see related recipe)

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