Servings: Serves 10
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.
From the Spring 2006 issue of O, The Oprah Magazine
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