Chinese Chicken Salad in Lettuce Cups

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.

Ingredients

• 1/4 cup rice-wine vinegar
• 3 Tbsp. peanut oil
• 2 Tbsp. toasted sesame oil
• 1 1/2 Tbsp. honey
• 2 tsp. dry mustard
• 1 tsp. soy sauce
• 1/2 tsp. 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 Tbsp. chopped cilantro
• 3 heads Boston lettuce, leaves separated
• 1 Tbsp. black sesame seeds

Parsed from recipe text (no separate ingredient records).