Asian Avocado, Mango, and Chicken Salad

This is my own variation of a salad I've been making for years inspired by Wolfgang Puck's Chinois Chicken Salad. When I met my husband he was a very picky eater and among the many things he thought he didn't like were salad, avocados, mustard, vinegar, and all sauces or dressings. I proved him wrong with this amazing salad though, and now it is one of our favorite meals.
Since a lot of the ingredients have to be bought in larger quantities than you will need for this recipe (cabbage, romaine, cilantro, and mango) I usually prepare extra of each component and keep them separately in containers in the refrigerator. Then I have easy lunches ready for the week or a nice side salad for dinner. I enjoy this salad so much that I can eat it every day for a week and not be sick of it!

Asian Avocado, Mango, and Chicken Salad
Inspired by Wolfgang Puck's Chinois Chicken Salad

Ingredients:
1 lb. boneless, skinless chicken breast (1 or 2 breasts)
Salt and pepper
1/2 small head napa or green cabbage
1 head romaine lettuce
Cilantro, cleaned, dried, stems removed
1 C roasted peanuts
1 ripe avocado, cut in a 1/2" dice
1 ripe mango, cut in a 1/2" dice

Vinaigrette Ingredients:
1 Tbs. dijon mustard
1/4 C rice wine or brown rice vinegar
1 tsp soy sauce
2 Tbs. toasted sesame oil
3 Tbs. peanut oil
salt and pepper
1 1/2 Tbs. honey

Put oven on broiler setting. Season the chicken breasts with salt and pepper and place in the broiler for about 30-40 minutes, depending on the size of the chicken. To see if it's done, stick a knife in the thickest part of the breast and pull the meat away slightly with a fork. If it is completely white inside and the juices run clear then it is done. Let it sit out of the oven until it is slightly cooled and then cut it on the diagonal into 1/2" cubes.

While the chicken is cooking, start preparing the vegetables.
Discard the outer leaves from both the romaine and the cabbage. Cut the cabbage in quarters, cutting out the core, and cut into very thin strips. Do the same with the romaine. Rinse the strips of cabbage and romaine in water several times and then dry with a dish towel or in the salad spinner.
To dice the mango, first use a peeler to remove the skin. Then use a sharp knife, following the shape of the large pit, to cut off the sides in four pieces. Cut into 1/2" dice.
To dice the avocado, use a sharp knife to cut it in half lengthwise, using the pit as a guide to keep the knife centered. Remove the pit. Slice the avocado while still in its skin to make 1/2" squares. Use a metal spoon to carefully scoop out the sliced pieces.
Prepare the vinaigrette by placing all the ingredients in a small blender or by mixing with a small whisk in a bowl.
While the chicken is still warm, toss it in the vinaigrette to let it soak up the flavors.
To assemble the salad, put a handful of cabbage and romaine, and about 1/4 each of the avocado, mango, chicken, and peanuts in a bowl. Add a small handful of cilantro. Dress the salad and toss gently until everything is evenly coated. Arrange the salad on a plate and top with a piece of cilantro.

Variations:

• Add Chinese crispy noodles for a crunch instead of the peanuts
• Make your own crispy strips by cutting wonton wrappers into strips and frying them in peanut oil
• Use papaya instead of mango
• Add thinly sliced radicchio to the cabbage and romaine mix for a dash of color and a slight bitterness to compliment the sweet dressing.