Boil the chicken until cooked, then add salt. Shred the chicken.

Thinly slice 1/2 of a medium-sized red onion, then place it in a small bowl. Add 1 tbsp vinegar and mix well. Let it sit for 15 minutes, then discard the liquid.

Thinly slice the cabbage. Peel 1 large carrot and cut it into matchstick-sized pieces. Finely chop the cilantro leaves, then place them in a large bowl along with the other vegetables.

Finely chop the garlic and curly red chili, and place them in a small bowl. Squeeze the juice of 1 lime and set aside. Add 1 tbsp rice vinegar, 2 tbsp fish sauce, KEWPIE Salad Dressing Roasted Sesame, and 2 tbsp sugar. Mix well until all ingredients are dissolved and combined.

Add the red onion and shredded chicken to the bowl with the vegetables. Serve with the sauce and sprinkle with crispy fried shallots.