Thai Marinated-Chicken Salad

• 1 tablespoon vegetable oil
• 1 cup quartered mushrooms
• 1/2 cup rice vinegar
• 1/2 cup low-sodium soy sauce
• 1/4 cup pineapple juice
• 1 tablespoon chopped fresh mint
• 1 teaspoon minced peeled fresh ginger
• 1 teaspoon fish sauce
• 1 teaspoon dark sesame oil
• 1/4 teaspoon chile paste
• 1 garlic clove, minced
• 4 cups chopped ready-to-eat roasted, skinned, boned chicken breasts (about 4 breasts)
• 4 cups thinly sliced napa (Chinese) cabbage
• 4 cups thinly sliced romaine lettuce
• 1/2 cup thinly sliced red cabbage
• 1 cup yellow or red bell pepper strips
• 1 (4-ounce) package alfalfa sprouts

1. Heat vegetable oil in a nonstick skillet over medium-high heat. Add mushrooms; saute 3 minutes. Combine mushrooms, vinegar, and next 8 ingredients (vinegar though garlic) in a bowl. Add chicken; toss to coat. Cover and refrigerate 30 minutes.
2. Combine napa cabbage, romaine, and red cabbage. Divide cabbage mixture evenly among 6 plates; top each serving with chicken mixture, bell pepper, and sprouts.

vegetable oil, mushrooms, rice vinegar, soy sauce, pineapple juice, fresh mint, fresh ginger, fish sauce, dark sesame oil, chile paste, garlic, readyto, cabbage, romaine lettuce, red cabbage, red bell pepper, alfalfa sprouts

Taken from www.myrecipes.com/recipe/thai-marinated-chicken-salad (may not work)