Asian Chicken Salad

• Salad:
• 1 head butter lettuce, torn into bite size pieces
• 1/2 cup bean sprouts
• 10 cherry tomatoes, halved
• 1/2 red pepper, diced
• 1/2 cucumber, dice
• 2 green onions, chopped
• 1 1/2 cups diced cooked chicken breast
• 1/4 cup toasted pine nuts
• Curry Vinaigrette:
• 1 tsp dijon mustard
• 1 and 1/2 tbsp curry powder
• 1/4 cup red wine vinegar
• 2/3 cup extra virgin olive oil
• 2 tsp toasted sesame oil
• 1/2 tsp sugar
• salt and pepper to taste

1. For Curry Vinaigrette:
2. Combine ingredients and whisk until emulsified. (Can be made the day before and refrigerated, bring to room temperature before using)
3. For Salad:
4. Combine all salad ingredients except for pine nuts. Add 1/2 of dressing and check for taste. Add more dressing as required, you will need more or less dressing depending on the size of your butter lettuce. Top with pine nuts and serve immediately.

salad, butter, bean sprouts, tomatoes, red pepper, cucumber, green onions, chicken, nuts, curry, mustard, curry powder, red wine vinegar, extra virgin olive oil, sesame oil, sugar, salt

Taken from www.epicurious.com/recipes/member/views/asian-chicken-salad-1206015 (may not work)