ingredients
For dressing
1/2 cup plus 1 tablespoon seasoned rice vinegar
1 tablespoon plus 1 1/2 teaspoons Dijon mustard
1/2 cup plus 1 tablespoon vegetable oil
1/4 cup plus 1 1/2 teaspoons oriental sesame oil
2 1/2 teaspoons soy sauce
12 green onions, chopped
1 teaspoon dried crushed red pepper
For salad
1 1/2-pound head Napa cabbage, sliced
1 1/2 hothouse cucumbers, sliced diagonally
1 cup chopped fresh mint
6 skinless boneless chicken breast halves
12 fresh shiitake mushrooms, stemmed
1 cup lightly salted dry roasted peanuts, coarsely chopped

preparation
Make dressing:
Whisk vinegar and mustard in medium bowl. Gradually whisk in both oils, then soy sauce. Mix in green onions and crushed red pepper. Season to taste with salt and pepper.
Make salad:
Combine cucumbers, carrots and mint in large bowl. (Dressing and salad can be made 4 hours ahead. Cover separately and chill. Bring to room temperature before using.)
Place chicken and mushrooms in large glass baking dish. Pour 1/2 cup plus 2 tablespoons dressing over and turn to coat. Cover; chill 30 minutes to 1 hour.)
Prepare barbeque (medium heat). Remove chicken and mushrooms from marinade; sprinkle with salt and pepper. Grilled chicken until cooked through, about 4 minutes per side. Transfer to work surface. Grill mushrooms until tender, about 2 minutes per side. Pour enough dressing over salad to coat and toss gently to blend. Season with salt and pepper. Transfer to large platter. Halve mushrooms and tuck in among chicken slices. Drizzle chicken with remaining dressing. Sprinkle with nuts and serve.

Items in bold are on sale from July 4th – July 10th