1. Grill or pan-fry the chicken cutlet over medium-high heat until cooked through and golden on the outside, about 3 minutes on each side. Remove from heat and let cool two minutes, then slice thinly. 2. While the chicken cooks, in a medium mixing bowl, whisk together lime juice and Thai chili sauce. 3. When the chicken is ready, add it to the bowl along with the cabbages, cucumber, lettuce and carrots. Add half each of the scallions and peanuts. Toss well to coat with dressing. Place salad in a serving bowl and top with remaining scallions and peanuts. Garnish with lime slices, if desired, and serve.
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