Chinese Chicken Salad in Lettuce Cups

Created by Susan Spungen

A twist on the ordinary salad!

Servings: Serves 10

Ingredients:

•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

Directions:

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 Oprah.Com