Leftover Chicken Low-Carb Asian Chopped Salad

Ingredients

• 3 T rice vinegar
• 1 T soy sauce, gluten-free if needed
• 1 T sweetener of your choice
• 1 tsp. grated ginger root
• 1 T sesame oil
• 1/4 cup vegetable oil
• 2 cups chopped leftover chicken
• 3 cups chopped romaine or iceberg lettuce
• 6-8 small sweet peppers, sliced
• 1/2 cup sugar snap peas, cut on diagonal into fourths
• 1/2 cup chopped cilantro, optional
• 2 T toasted sesame seed
• 1/3 cup coarsely chopped cashews

Directions

1. Stir the rice vinegar, soy sauce, sweetener of your choice, and ginger root together, then slowly whisk in the sesame oil and vegetable oil until the dressing comes together.
2. Cut up the chicken and put it in a Ziploc bag with about 3 T of the dressing. Set it aside to marinate while you prep the vegetables.
3. Slice the peppers into rings, and cut the sugar snap peas.
4. Chop the cilantro, if you are adding it.
5. Use your hands to pull the lettuce into pieces, then wash it and spin it dry in a salad spinner. You can also rinse it in the sink and pat it dry with paper towels.
6. In a large bowl, add the lettuce, peppers, snow peas, and cilantro, then toss with the dressing. You may not use every bit of the dressing.
7. Portion the dressed lettuce mixture onto 2 plates or into salad bowls.
8. Lay the chicken on top of the salad, then finish with the sesame seeds and cashews.