Step 1

Sprinkle cubed chicken breast with salt and pepper, and add minced garlic. Set aside for a few minutes.

Step 2

Over medium-high heat, heat a skillet or pan and add olive oil.

Step 3

When oil is hot, add chicken breast and cook, turning occasionally to brown on both sides. Remove when done, about seven minutes. Squeeze juice from a wedge of lime on the chicken, and set aside to cool.

Step 4

In a large bowl, mix together the rest of the salad ingredients (red and Napa cabbage, carrots, papaya, daikon, green onion, and cilantro). Set aside.

Step 5

In a small bowl, combine all salad dressing ingredients and mix together.

Step 6

Pour dressing into a blender, and blend until emulsified.

Step 7

Add chicken and dressing to salad, and mix to combine. Serve with a lime wedge.