(from kylerhea’s recipe box)

You might want to add some celery

Source: EVERYDAY magazine

Serves 2 people

Categories: ASIAN, CHICKEN, LUNCH, SALAD, cilantro, herbs


  • 1/4 cup rice vinegar
  • 2 Tbs toasted sesame oil
  • 1 Tbs minced peeled fresh ginger
  • 1 Tbs sugar
  • Coarse salt and ground pepper
  • 1/2 head iceberg lettuce, coarsely chopped8 ounces shredded cooked chicken breast (about 2 cups)
  • 1 yellow bell pepperr (ribs and seeds removed), thinky sliced
  • 1/2 cup fresh cilantro leaves
  • 1/2 cup crunchy chow mein noodles (optional)


  1. In a small bowl, whisk together vinegar, oil, ginger, and sugar; season with salt and pepper. Divide dressing between two small airtight containers. In a large bowl, toss together lettuce, chicken, bell pepper, and cilantro. Divide between two airtight containers; refrigerate, up to overnight. To serve, top with dressing, and if desired, noodles.

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