Thai Marinated-Chicken Salad

Ingredients

• 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

Preparation

1. 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.
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.