Heat vegetable oil in a nonstick skillet over medium-high heat. Add mushrooms; sauté 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.
Combine napa cabbage, romaine, and red cabbage. Divide cabbage mixture evenly among 6 plates; top each serving with chicken mixture, bell pepper, and sprouts.
Beach Walk Café, Destin, Florida
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This is an unbelievably flavorful salad. 11 years ago, it was a staple of my weight watchers plan and as I start the program again, I will put this back into heavy rotation. It travels really well, too. Just keep the chicken in a separate container from the greens and voila!
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