Thai Cobb Salad

For dressing, in blender, combine sesame oil, rice wine vinegar, fish sauce, miso paste, sambal chili paste, brown sugar and garlic; blend until smooth. Refrigerate until ready to use.

For salad, place sliced shiitake in large bowl; toss together with 1ounce canola oil and salt and pepper to taste. Remove shiitakes from bowl and place on sheet pan. Bake at 350 F for 10 minutes, or until toasted.

In another large bowl, toss shredded romaine lettuce, mung bean sprouts, pea sprouts and cilantro with dressing. On top of greens, arrange a row each of diced chicken, diced avocados, julienned carrots, sliced shiitakes and sliced green onions.