Pat the chicken breasts dry and place in a shallow dish. Combine 2 tbs vegetable oil, 1 tbs soy sauce, 1 tsp rice vinegar, 2 minced garlic cloves, 1/2 tsp salt and 1/4 tsp black pepper. Rub the mixture all over the chicken. Cover and refrigerate for at least 20 minutes, up to 2 hours.

Cook chicken

Heat a skillet over medium-high heat. Add a small drizzle of oil if pan is dry. Cook the chicken breasts 5–7 minutes per side (depending on thickness) until golden and internal temperature reaches 165°F (74°C). Alternatively, grill over medium-high heat for similar time. Transfer to a cutting board and let rest 5–10 minutes, then thinly slice or shred.

Salad

Prepare vermicelli

Bring a medium pot of water to a boil. Remove from heat, add rice vermicelli and let soak for 3–5 minutes until tender but still springy. Drain in a colander and rinse under cold water to stop cooking. Shake off excess water and toss with a teaspoon of oil to prevent sticking. Set aside.

Prepare vegetables and herbs

While the chicken marinates or cooks, wash and dry the salad greens, cilantro and mint. Julienne the cucumber, carrot and red pepper; thinly slice scallions. Combine the prepared greens, vegetables and herbs in a large bowl. Add the drained vermicelli and toss gently to combine.

Add chicken

Arrange the sliced or shredded chicken on top of the noodle-vegetable mixture or toss it through gently to distribute evenly.

Finish with peanuts (optional)

Sprinkle chopped roasted peanuts over the salad for crunch just before serving.

Dressing (Nuoc Cham-style)

Make dressing

In a small bowl, combine 3 tbs fish sauce, 3 tbs fresh lime juice, 3 tbs warm water and 2 tbs granulated sugar. Stir until the sugar dissolves. Add 1 minced garlic clove and the minced chili (adjust heat to taste). Taste and adjust: add a little more sugar if too sour, or a splash more water if too salty/intense.

Dress salad

Pour the dressing over the salad just before serving. Toss gently so the noodles and vegetables are evenly coated. Serve immediately so greens stay crisp.