Bring a pot of water to 180°F (gentle simmer with small bubbles). Add chicken breasts, cover, and poach for 15 minutes until internal temperature reaches 165°F and meat is opaque. Remove chicken and let rest for 5 minutes, then shred finely with fingers or forks into bite-size pieces.
2 chicken breast
Peel green papaya and carrots, then julienne into ⅛-inch strips using a mandoline or sharp knife. Place vegetables in a colander, sprinkle with a pinch of salt, and let drain for 10 minutes to remove excess water.
2 cups green papaya or daikon radish, 1 cup carrots
Whisk together fish sauce, lime juice, sugar, minced garlic, and sliced chili in a small bowl until sugar dissolves completely. Taste and adjust balance with more lime, fish sauce, or sugar as desired.
2 cloves garlic, 1-2 fresh chilies, 3 tablespoons fish sauce, 3 tablespoons lime juice, 2 tablespoons sugar
Heat a dry skillet over medium heat. Add roasted peanuts and toast for 3-5 minutes, stirring often, until golden and fragrant. Let cool, then chop coarsely.
0.25 cup roasted peanuts
In a large bowl, combine shredded chicken, drained vegetables, and fresh herbs (mint, cilantro, Thai basil). Pour dressing over the salad and toss gently to coat. Top with chopped peanuts and serve immediately while crisp.
2 chicken breast, 2 cups green papaya or daikon radish, 1 cup carrots, 0.5 cup fresh mint leaves, 0.5 cup fresh cilantro, 0.25 cup Thai basil, 3 tablespoons fish sauce, 3 tablespoons lime juice, 2 tablespoons sugar, 0.25 cup roasted peanuts
