
Make the dressing: In a jar or small bowl, combine the lime juice, rice vinegar, fish sauce, canola oil, sugar, minced garlic, and chopped red chili. Shake or whisk until the sugar dissolves, then let the dressing sit for 10 minutes so the flavors can blend.
Assemble the salad: In a large mixing bowl, combine the cooked chicken, shredded napa cabbage, red onion, red bell pepper, cucumbers, carrot, sliced chili, mint, and cilantro.
Dress and rest: Pour about half of the dressing over the salad and toss well to coat everything evenly. Let the salad stand for 5 minutes so the cabbage softens slightly and absorbs the dressing.
Finish and serve: Toss the salad again just before serving, then add most of the remaining dressing. Taste and add more dressing if needed, then top generously with roasted peanuts and serve right away.