Servings: Serves 10
Ingredients 1/4 cup rice wine vinegar3 tablespoons peanut oil2 tablespoons toasted sesame oil1 1/2 tablespoons honey2 teaspoons dry mustard1 teaspoon soy sauce1/2 teaspoon salt1 ' ' whole boneless skinless chicken breast5 to 7 large leaves of Napa cabbage , shredded1 red bell pepper , sliced into 1" strips4 scallions , thinly sliced1 tablespoon chopped cilantro3 heads Boston lettuce , leaves separated1 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.