Asian Chicken Salad2 small chicken breasts
Red bell pepper
Chow mein noodles
Rice Wine Viniagrette (recipe follows)
Season chicken breasts with salt, pepper, garlic, and ginger. Saute over medium to medium high heat until center of thickest portion reaches 160 degrees. Let rest a few minutes before slicing. Toss ingredients remaining ingredients with dressing and top with chicken.
Rice Wine Vinaigrette
3 Tbsp rice vinegar
1 1/2 tsp soy sauce
2 tsp green onion, chopped fine
1 1/2 tsp sugar
1/2 - 1 tsp ground fresh ginger
pinch red pepper flakes
2 Tbsp vegetable or canola oil
Blend first 6 ingredients together. While whisking, stream in oil until desired consistency.