Stir-fry Chicken Salad

• 6 cups shredded romaine lettuce
• 1 cup green pepper, sliced
• 1 cup red onion, sliced
• 1 cup carrot, sliced
• 1 tablespoon minced fresh ginger
• 8 ounces boneless skinless chicken breasts, cut in bite-sized pieces
• 12 cup low-sodium low-fat chicken broth
• 12 cup instant brown rice
• 3 tablespoons light soy sauce
• 3 tablespoons balsamic vinegar or 3 tablespoons wine vinegar
• 1 tablespoon toasted sesame seeds

1. Toss shredded romaine, green pepper and red onion together in a large bowl.
2. Refrigerate until ready to use.
3. Lightly spray a large non-stick skillet and heat to medium-high.
4. Saute carrots, fresh ginger and chicken until brown.
5. Add broth with instant brown rice, soy sauce and vinegar.
6. Cook until rice is tender and chicken is done.
7. Toss with lettuce mixture and serve with toasted sesame seeds.

shredded romaine lettuce, green pepper, red onion, carrot, fresh ginger, chicken breasts, chicken broth, brown rice, soy sauce, balsamic vinegar, sesame seeds

Taken from www.food.com/recipe/stir-fry-chicken-salad-22433 (may not work)