Thai Chicken and Pineapple Salad with Thai Citrus Dressing

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2 skinless chicken breasts

1 tablespoon Bill's Chile and Herbs Mix, recipe follows

1 onion, julienned

1 clove garlic, minced

1 cup stemmed and julienned shiitake mushrooms

1 teaspoon olive oil

6 leaves butter lettuce, washed

1 red bell pepper, stemmed, seeded, and julienned

2 scallions, cut on bias

1 zucchini, julienned

1 cup shredded red cabbage

2 tablespoons chopped fresh cilantro leaves

1 cup pineapple chunks in juice, drained

1 cup Thai Citrus Dressing, recipe follows

Thai Citrus Dressing:

1 cup fresh squeezed tangerine juice, or orange juice

1 tablespoon fresh squeezed lime juice

 3 tablespoons rice wine vinegar

 1 tablespoon minced fresh ginger root 

2 cloves garlic, minced 

1/2 teaspoon toasted sesame seed oil

 1 pinch fresh ground pepper 

1 teaspoon chile sauce (recommended: Sriracha Thai)

 1 tablespoon finely chopped fresh cilantro leaves

 1 tablespoon finely chopped fresh basil leaves

 1 pinch Chinese five-spice powder

Bill's Chile and Herbs Mix:

4 tablespoons chile powder

4 tablespoons dried basil 

2 tablespoons dried oregano

 1 tablespoon chipotle powder

 1 tablespoon dried thyme

 1 tablespoon dried tarragon

 1 teaspoon dried dill weed 

1/2 teaspoon dried sage

 2 tablespoons Szechuan peppercorns, crushed

 1 teaspoon cumin seed, crushed

 1 tablespoon coriander seed, crushed