Asian Chicken Salad With Wasabi Dressing

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

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

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