Thai Chicken and Pineapple Salad with Thai Citrus Dressing

Ingredients

• 2 skinless chicken breasts
• 1 tablespoon Bill's Chile and Herbs Mix, recipe follows
• 1 onion, julienned
• 1 clove garlic, minced
• 1 cup stemmed and julienned shiitake mushrooms
• 1 teaspoon olive oil
• 6 leaves butter lettuce, washed
• 1 red bell pepper, stemmed, seeded, and julienned
• 2 scallions, cut on bias
• 1 zucchini, julienned
• 1 cup shredded red cabbage
• 2 tablespoons chopped fresh cilantro leaves
• 1 cup pineapple chunks in juice, drained
• 1 cup Thai Citrus Dressing, recipe follows
• 1 cup fresh squeezed tangerine juice, or orange juice
• 1 tablespoon fresh squeezed lime juice
• 3 tablespoons rice wine vinegar
• 1 tablespoon minced fresh ginger root
• 2 cloves garlic, minced
• 1/2 teaspoon toasted sesame seed oil
• 1 pinch fresh ground pepper
• 1 teaspoon chile sauce (recommended: Sriracha Thai)
• 1 tablespoon finely chopped fresh cilantro leaves
• 1 tablespoon finely chopped fresh basil leaves
• 1 pinch Chinese five-spice powder
• 4 tablespoons chile powder
• 4 tablespoons dried basil
• 2 tablespoons dried oregano
• 1 tablespoon chipotle powder
• 1 tablespoon dried thyme
• 1 tablespoon dried tarragon
• 1 teaspoon dried dill weed
• 1/2 teaspoon dried sage
• 2 tablespoons Szechuan peppercorns, crushed
• 1 teaspoon cumin seed, crushed

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