by: Catherine Price I’ve recently become enamored of a chicken salad served by a Vietnamese restaurant near my office. It’s a huge pile of shredded cabbage, carrots, cilantro and mint — and I find myself ordering it several times a week. So I decided to try to develop a version at home. This recipe is an adapted version of one I found in Deborah Madison’s Local Flavors cookbook.  I added a touch of sesame oil, and took away the scallions (feel free to add them back if you want more of a kick). If you want...