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For the dressing, add all ingredients to a blender and blend until smooth. Set aside.
For the chicken, bring a medium-sized pot of salted water to a boil and add the chicken breast. Turn down to just under a simmer and leave until fully cooked. (About 10-15 minutes). Remove from the water and let cool fully. Slice thinly and shred by hand. Set aside.
To serve, cut cabbage and lettuce crosswise into thin shreds. Toss with shredded carrots in a large bowl. Add dressing and toss to coat thoroughly. Add chicken, half the cilantro, half the peanuts, and half the potato chips and toss to distribute. Divide between 2 plates. Sprinkle potato chips around the edges of the salad, and peanuts on the top. Serve with cilantro and lime wedges.