Vietnamese Cabbage-And-Chicken Salad

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1 pound boneless, skinless chicken breasts (about 3)

3 teaspoons salt

2 tablespoons Asian sesame oil

1/2 jalapeño pepper, seeds and ribs removed, sliced

1 1- inch piece fresh ginger

2 cups water

1 head green cabbage (about 2 1/2 pounds), shredded (about 2 1/2 quarts)

2 tablespoons cider vinegar

2 tablespoons Asian fish sauce (nam pla or nuoc mam)

1 1/2 tablespoons lime juice

3 carrots, grated

3 radishes, grated

4 scallions including green tops, chopped

2 cups coarse-chopped mint, basil, cilantro, or dill, or a combination

1 tart apple, such as Granny Smith, cored and grated

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