Ingredients

4 skinless, boneless chicken breast halves (1 3/4 pounds) cooked

1/2 cup mayonnaise

1/4 cup rice vinegar

2 1/2 tablespoons wasabi powder

1 1/2 teaspoons Asian sesame oil

1 1/2 tablespoons water

Kosher salt and freshly ground pepper

2 heads Boston lettuce, torn into bite-size pieces $

1 large Asian pear—halved, cored and thinly sliced

1/2 seedless cucumber, halved lengthwise and thinly sliced on the bias

2 scallions, white and green parts thinly sliced $

1 cup mung bean sprouts

1/2 cup roasted wasabi peas, coarsely chopped

Preparation

In a small bowl, whisk the mayonnaise with the rice vinegar, wasabi powder, Asian sesame oil and 1 1/2 tablespoons of water and season with salt and pepper.

In a large serving bowl, toss the lettuce with the Asian pear slices, cucumber, scallions, bean sprouts and 2/3 cup of the wasabi dressing. Slice the chicken breasts crosswise 1/4 inch thick and lay the slices on top of the salad. Spoon the remaining wasabi dressing over the chicken breasts, sprinkle with the chopped wasabi peas and serve at once.

F & W