Salad:
2 1/2 C chopped cooked chicken breast (about 11 oz cooked/10 oz raw)
1 C thinly sliced Romaine lettuce
1 C thinly sliced Napa (Chinese) cabbage
1 C red bell pepper strips
1 C fresh bean sprouts
1 C grated carrot
1/2 C snow peas
2 tbsp chopped green onions
1 tbsp sesame seeds, toasted
2 tbsp fresh cilantro, chopped (optional)

Dressing:
1/4 C seasoned rice vinegar
1/4 C lite soy sauce
2 tbsp creamy peanut butter
1 tbsp dark sesame oil
1 tsp minced fresh ginger
1 tsp minced garlic
1/4 tsp crushed red pepper (optional)

*Option: may substitute bottled dressing such as low-fat Chinese Chicken Salad or low-fat Soy Ginger Vinaigrette. You can also substitute 2 C cubed firm tofu in place of the chicken.