4 tbsp. each rice vinegar & water
4 tsp. reduced sodium soy sauce
2 tsp. each Chinese sesame oil, vegetable oil & hot Chinese mustard
Dash pepper
10 oz. chicken cutlets, pounded to 1/4" thickness
2 c. each shredded Chinese cabbage & lettuce
1 c. Chinese pea (stem ends & strings removed), blanched
1/2 c. carrot curls
2 tbsp. sesame seed, toasted

In small bowl combine vinegar, water, soy sauce, oil, mustard and pepper; mix until thoroughly combined. Set aside.

Spray baking sheet with nonstick cooking spray. Arrange chicken on baking sheet and broil, turning once, until cooked through, 2-3 minutes on each side.

To serve, line serving platter with cabbage and lettuce. Diagonally arrange pea pods and carrot curls around chicken and sprinkle with sesame seed. Stir dressing again and pour over salad.