Season the chicken breasts with 1/2 tsp salt and 1/2 tsp pepper. For poaching: place in a single layer in a saucepan and add enough water to cover by 1 inch, bring to a gentle simmer, reduce heat and cook 12–14 minutes until internal temperature reaches 165°F (74°C). For pan-searing: heat 1 tbs oil in a skillet over medium-high, sear chicken 3–4 minutes per side until golden and cooked through, then rest 5 minutes. Shred or dice into bite-size pieces once cool enough to handle.

Make the Racha-style dressing

In a medium bowl combine 1 cup mayonnaise, 1 tbs Thai sweet chili sauce, 1 tsp fish sauce, 2 tbs lime juice, 1 tsp light soy sauce, grated garlic and grated ginger. Whisk until smooth and taste; adjust balance with more sweet chili for sweetness/spice, lime for acidity, or fish sauce for umami. Add remaining 1/2 tsp salt and 1/2 tsp pepper only if needed.

When chicken is warm or at room temperature, toss roughly half of the shredded chicken into the dressing to coat. Reserve the rest of the chicken for texture contrast (you can fold it in later).

Crunch & Produce

Prepare the produce: slice celery very thin (slice across for small semicircles), dice red pepper, thinly slice green onions, chop cilantro and mint if using, and dice mango or apple if using. Pat any fruit lightly with paper towel to remove excess juice.

In a large mixing bowl combine the dressed chicken, remaining plain shredded chicken, celery, red bell pepper, green onions, cilantro, mint and diced mango/apple. Toss gently so the dressing coats the mix but you still have visible chunks for crunch and texture.

Nuts & Garnish

Stir in 1/3 cup of the chopped roasted peanuts into the salad for even nutty crunch. Reserve the rest for topping.

Taste and adjust seasoning: add a squeeze of lime juice, a pinch of salt, or extra sweet chili sauce if desired.

To serve, arrange mixed salad greens or butter lettuce on a platter or individual plates. Spoon the Racha Chicken Salad over the greens. Sprinkle the remaining chopped peanuts, fried shallots/crispy onions and toasted sesame seeds on top. Garnish with additional cilantro leaves and lime wedges on the side.

Chill leftovers in an airtight container up to 2 days (nuts and crispy toppings are best added just before serving to maintain crunch).