Asian honey vinaigrette

1/4 cup honey

1 Tbsp soy sauce

2 Tbsp oyster sauce

1/2 cup rice vinegar

1 cup peanut oil

1/4 cup sesame oil

1/4 tsp Kosher salt

1. In a bowl combine honey, soy, vinegar and oyster sauce
2. Slowly whisk in oil


For Chicken:

Marinate 4 chicken breasts in some of the vinaigrette for 1/2 hour. Sauté chicken until done. Refrigerate.


For Greens:

1/2 head Napa cabbage, shredded

1 cup watercress, stemmed

1 cup cilantro, rough-chopped

2 cups mixed greens

1 cup carrot, shredded

3 mangos, peeled and sliced

2 Tbsp sesame seeds, black and white

Kosher salt to taste

Pepper to taste

1. Combine greens and carrots in a bowl. Lightly drizzle vinaigrette on them.
2. Season very lightly with salt and pepper. Mix by hand
3. Cut chicken into chunks and arrange in the middle of the greens
4. Arrange sliced mango on the plate
5. Drizzle a little more of the vinaigrette on the chicken and mango
6. Sprinkle with black and white sesame seeds

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