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Chicken salad with mango, red pepper and wasabi vinaigrette

1 lb. boneless, skinless chicken, cut in 1-inch strips
1tsp. (McCormick Gourmet Collection) Szechwan Seasoning
3/4 tsp. salt, divided
1 Tbs. Vegetable oil
1/4 cup rice wine vinegar
1/4 cup olive oil
2 Tbs. (or to taste) 100% Real Wasabi Paste
2 tsp. honey
1 tsp. fresh lime juice
1 Tbs. Chopped fresh cilantro
3 green onions, thinly sliced
1/2 red bell pepper, finely chopped
1 mango, cut into 1/2 inch cubes
1 head bibb or Boston lettuce

1. Season chicken strips with Szechwan seasoning and 1/4 tsp. salt. Heat vegetable oil over medium heat in a large, nonstick skillet. Saute chicken 7 minutes, or until done. Remove chicken and keep warm.
2. Prepare vinaigrette by whisking together vinegar, olive oil, honey, lime juice, and remaining 1/2 tsp. salt. Stir in Wasabi Paste to taste.
3. Combine chicken strips, cilantro, green onions, red bell pepper, and mango in a large bowl. Toss gently with Wasabi Vinaigrette. Place on chilled salad plates lined with bibb lettuce. 
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