Asian Chicken and Vegetables Salad

Ingredients

• 1 tbsp rice vinegar
• 2 tbsps sesame oil
• 1 tbsp soy sauce, low sodium
• 8 oz chicken breast
• 10 oz asian vegetables
• 5 g red chili sauce

Directions

1. Rinse the vegetables under cold water until thawed; drain and blot well.
2. Toss in a bowl with the chicken (cooked, cubed, boneless, skinless).
3. In another bowl, mix seasoned rice vinegar, soy sauce, sesame oil, and red chili sauce to taste.
4. Pour over the salad and toss to combine.