ATK Hearty Green Salad with Spicy Peanut Chicken

1. Combine vinegar, sugar, and salt in small bowl. Microwave until simmering, about 1 minute. Stir in shallot and serrano. Let sit, stirring occasionally, until shallot is pink and slightly softened, about 20 minutes. Using slotted spoon, transfer shallot and serrano to large plate, leaving liquid in bowl.

2. Combine broccolini and 2 tablespoons water in medium bowl. Cover and microwave until crisp-tender, 1½ to 2 minutes. Using slotted spoon, transfer broccolini to plate with shallot and serrano. Discard water. In now-empty bowl, whisk 2 tablespoons pickling liquid, peanut butter, chili-garlic sauce, and ¼ cup water until smooth. Set aside.

3. Whisk fish sauce, garlic, and remaining pickling liquid in large bowl. Add cabbage, watercress, Thai basil, and mint and toss to combine. Distribute greens evenly between 2 shallow serving bowls. Sprinkle each salad with shallot and serrano. Arrange broccolini, mango, and carrot in piles atop greens. Drizzle 2 tablespoons peanut dressing over vegetables and mango in each bowl. Add chicken to remaining peanut dressing and stir to coat evenly. Top each salad with half of chicken, sprinkle with peanuts, and serve.