Ingredients
| 2 tablespoons olive oil or salad oil |
| 1 teaspoon chili powder |
| 1/2 teaspoon garlic powder |
| 1/4 teaspoon white pepper |
| 1/4 teaspoon black pepper |
| 4 cups torn romaine |
| 1 pound skinless, boneless chicken breasts |
| 1 cup torn radicchio |
| 1 Belgian endive, cut up |
| 1 medium tomato, chopped |
| 2 tablespoons snipped fresh mint or Thai basil |
| 1/4 cup olive oil or salad oil |
| 3 tablespoons lemon juice |
| 1 tablespoon fish sauce |
| 1 tablespoon honey |
| 1 tablespoon finely chopped fresh lemon grass or 1/2 teaspoon finely shredded lemon peel |
| 1 clove garlic, minced |
| 1/2 teaspoon crushed red pepper |
| Mint leaves (optional) |
Preparation
| 1. Combine 1 tablespoon of the olive oil or salad oil, the chili powder, garlic powder, white pepper, and black pepper. Coat chicken with mixture. In a large skillet cook chicken in 1 tablespoon hot oil over medium heat for 8 to 10 minutes or until tender and cooked through, turning once. Cool slightly; cut chicken into thin strips. |
| 2. In a salad bowl combine chicken strips, romaine, radicchio, Belgian endive, tomato, and snipped mint or Thai basil. Cover and chill salad up to 2 hours. |
| 3. For dressing, in a screw-top jar the 1/4 cup olive oil or salad oil, lemon juice, fish sauce, honey, fresh lemon grass or 1/2 teaspoon finely shredded lemon peel, garlic, and crushed red pepper. Cover and shake well. Chill dressing until serving time. Shake well before using. |
| 4. To serve, drizzle the dressing over the salad. Toss lightly to coat. Garnish with mint leaves, if desired. |
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