Description[]
Source: Cooking Light Annual Recipes 2004 - Cooking Light Magazine
"I had something similar to this at my favorite restaurant in San Francisco. The red pepper and ginger add a nice kick." - Alicia Brennan, San Francisco, California
Ingredients[]
- 2 cups chopped cooked chicken breast (about 1 pound)
- 2 cups red bell pepper strips
- 1 cup sliced celery
- 1 cup thinly sliced red onion
- 1 cup sliced cucumber
- 1/2 cup coarsely chopped fresh cilantro leaves
- 1 (7-ounce) package Italian-blend salad greens
- 3 tablespoons fresh lemon juice
- 2 tablespoons fish sauce
- 1 tablespoon sesame seeds, toasted
- 1 teaspoon sugar
- 1 teaspoon ground ginger
- 1/2 teaspoon crushed red pepper
Directions[]
- To prepare salad, combine first 7 ingredients in a bowl.
- To prepare dressing, combine lemon juice and remaining 5 ingredients, stirring with a whisk.
- Drizzle dressing over salad, and toss well.
Yield: 5 servings (serving size: about 3 cups)