For the dressing:
2 tablespoons lime juice
2 tablespoon orange juice
1 tablespoon distilled vinegar
2 tablespoons fish sauce (a salty condiment used to flavor foods in Southeast Asian cuisine. Use more or less depending on your taste.)
1/2 teaspoon honey
1 teaspoon ginger, freshly grated

For the chicken:
2 stalks celery, roughly chopped
1 small onion, roughly chopped
1 small carrot, roughly chopped
1 chunk ginger root, peeled, approximately 1-by-2 inches
1 serrano chile, sliced in half lengthwise
5 garlic cloves, whole and peeled
2 tablespoons soy sauce
10 whole cloves
1/2 teaspoon whole peppercorns
1 pound skinless, boneless chicken breasts

For the salad:
1 pound head savoy or napa cabbage, shredded
1 carrot, shredded
1/2 cup chopped scallions, green parts only
1/2 cup loosely packed cilantro leaves
1/4 cup loosely packed mint leaves
2 tablespoons roasted peanuts, chopped