• 1/4 cup rice wine vinegar
• 3 tablespoons peanut oil
• 2 tablespoons toasted sesame oil
• 1 1/2 tablespoons honey
• 2 teaspoons dry mustard
• 1 teaspoon soy sauce
• 1/2 teaspoon salt
• 1   whole boneless skinless chicken breast
• 5 to 7 large leaves of Napa cabbage , shredded
• 1 red bell pepper , sliced into 1" strips
• 4 scallions , thinly sliced
• 1 tablespoon chopped cilantro
• 3 heads Boston lettuce , leaves separated
• 1 tablespoon black sesame seeds

In a blender, emulsify vinegar, both oils, honey, mustard, soy sauce and salt.

Place chicken in a pot of cold water and bring to a boil. Turn down heat and simmer 5 minutes. Remove from heat, cover and let stand 10 minutes. Remove chicken from pot and cool.

Shred the chicken and place it in a bowl with cabbage, bell pepper, scallions and cilantro. Toss with emulsified dressing. Cover and marinate in refrigerator for at least 30 minutes.

To serve, spoon 2 tablespoons of chicken salad into each lettuce leaf. Sprinkle with sesame seeds.