Thai Marinated-Chicken Salad

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1 tablespoon vegetable oil

1 cup quartered mushrooms

1/2 cup rice vinegar

1/2 cup low-sodium soy sauce

1/4 cup pineapple juice

1 tablespoon chopped fresh mint

1 teaspoon minced peeled fresh ginger

1 teaspoon fish sauce

1 teaspoon dark sesame oil

1/4 teaspoon chile paste

1 garlic clove, minced

4 cups chopped ready-to-eat roasted, skinned, boned chicken breasts (about 4 breasts)

4 cups thinly sliced napa (Chinese) cabbage

4 cups thinly sliced romaine lettuce

1/2 cup thinly sliced red cabbage

1 cup yellow or red bell pepper strips

1 (4-ounce) package alfalfa sprouts

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