4 ounces of chicken (cooked)
2 ounces Bibb lettuce
1/2 ounce radicchio
1 ounce leaf lettuce
1/4 papaya
2 ounces Cantonese Vinaigrette
1 ounce shaved coconut

Combine chicken, lettuce and papaya. Add salad dressing and sprinkle shaved coconut over the top.

Cantonese Vinaigrette:

1 teaspoon garlic, chopped
1 teaspoon ginger, chopped
1/2 teaspoon dry mustard
1 cup sugar
3/4 cup oyster sauce
1/4 cup sesame oil
1 cup safflower oil
2-1/2 cups rice wine vinegar
1/4 cup spring onion, chopped

In a mixing bowl, combine garlic, ginger, dry mustard, and sugar. Mix oyster sauce into mixture until a smooth paste is formed. Slowly add oil. When dressing becomes thick, slowly add vinegar. Alternate oil and vinegar according to thickness until dressing is complete, then stir in spring onions.