Grilled Chicken Chopped Salad

Heat large ridged grill pan on medium until hot. In large bowl, toss chicken thighs with vegetable oil and 1 teaspoon fish sauce until evenly coated. Working in batches if necessary, cook chicken 7 to 9 minutes or until juices run clear when pierced with tip of knife, turning once. Transfer chicken to plate. Cool slightly; cut into 1/2-inch chunks. Meanwhile, in large bowl, whisk lime juice, garlic, sugar, chili sauce, and remaining fish sauce until combined. Thinly slice cabbage and add to bowl with dressing. Toss to coat evenly. Let stand while preparing remaining ingredients. Meanwhile, thinly slice onion and coarsely chop lettuce, cilantro, and mint; add to bowl with cabbage. Chop peanuts and add to bowl, along with chicken and any juices. Toss to combine. Garnish with additional cilantro and mint.