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Boil chicken breast for 20-25 minutes until cooked through. Shred the chicken and set aside.
Shred and mince the rest of the ingredients through Vietnamese coriander.
Add shredded cabbage to a large plate. Next, add the carrots, onions, and Vietnamese coriander. Finish it off with fried shallots and shredded chicken.
Drizzle nuoc cham over the top. Mix it all together, and let the salad sit for 10 minutes, so the flavors distribute evenly throughout the dish.