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Tangy Thai-style Melon and Chicken Salad

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Tangy Thai-style Melon and Chicken Salad

12 ounces cooked, shredded chicken
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground pepper
1/4 cup lime juice
3 tablespoons fish sauce
2 teaspoons sugar
1 clove garlic, grated or minced
1/2 teaspoon crushed red pepper (more to taste)
1 medium-to-large firm ripe melon, sliced into thin pieces
1 small green bell pepper, cut into 2-inch long slices
1 small red bell pepper, cut into 2-inch long slices
6 cups lightly packed torn Boston lettuce, (about 1 head)
1/2 cup slivered red onion
1/2 cup thin cucumber slices, halved
1/2 cup lightly packed torn fresh cilantro leaves
1/2 cup lightly packed torn fresh mint leaves

Whisk lime juice, fish sauce, salt, pepper, sugar, garlic and crushed red pepper to taste in a small bowl. Combine the melon and peppers in a large bowl along with lettuce, onion, cucumber, cilantro and mint. Add the chicken to the salad. Pour dressing over the salad and gently toss to combine.

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