Step 1

Combine the dressing ingredients in a bowl and mix well with a fork. Set aside.

Step 2

Heat 1 tablespoon of oil in a large skillet over medium-high heat. Add the chicken and saute until cooked through, stirring frequently and breaking up lumps, about 5-6 minutes. Remove from heat and season with salt and pepper to taste. Transfer to two serving plates, splitting equally.

Step 3

In the same skillet, fry 2/3 of the thinly sliced shallots over medium-high heat. You may need to add a little bit of oil to the skillet if needed. Cook, stirring frequently, until golden brown and crispy, about 2-3 minutes. Remove from the pan and set aside.

Step 4

Combine the remaining (uncooked) sliced shallots, lettuce, carrot, mint, cilantro and basil in a bowl and gently toss to mix well, adding the dressing a little at a time.

Step 5

Transfer the salad to the serving plates. Sprinkle the peanuts on top if desired. Garnish with fresh cilantro and mint leaves, green onion and crispy fried shallots and serve.