A refreshing and zesty Thai-inspired salad featuring tender lemongrass-infused chicken, crisp vegetables, and a tangy lime dressing.

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In a bowl, mix lemongrass, garlic, ginger, fish sauce, soy sauce, lime juice, brown sugar, vegetable oil, and chili flakes to create a marinade.
Add chicken breasts to the marinade and refrigerate for at least 30 minutes, preferably 2 hours.
Grill or pan-sear the marinated chicken over medium heat for about 6-7 minutes per side, or until fully cooked. Let rest before slicing thinly.
In a large bowl, combine shredded cabbage, carrots, cucumber, mint, and cilantro.
Add sliced chicken to the salad and toss everything gently with additional lime juice or dressing if desired.
Top with chopped roasted peanuts before serving.