Sesame Chicken Garden Salad

• 1/2 cup reduced-fat sesame dressing
• 2 tablespoons fresh lime juice
• 1/4 teaspoon dried crushed red pepper
• 1 (6-oz.) package regular baby or French baby carrots, thinly sliced lengthwise
• 1 (4-oz.) package fresh sugar snap peas, halved lengthwise
• 1/2 English cucumber, thinly sliced into half moons
• 3 radishes, thinly sliced
• 2 boneless deli-roasted chicken breasts, sliced
• 1/3 cup chopped fresh cilantro
• 2 tablespoons toasted sesame seeds

1. Whisk together first 3 ingredients; reserve 3 Tbsp.
2. Cook carrots in boiling salted water to cover 2 to 3 minutes or until crisp-tender. Add peas; cook 2 more minutes; drain. Plunge into ice water to stop the cooking process; drain.
3. Toss together dressing, carrot mixture, cucumber, and radishes. Top with chicken and cilantro. Drizzle with reserved 3 Tbsp. dressing. Sprinkle with sesame seeds. Serve immediately, or refrigerate up to 2 days.
4. Note: We tested with Ken's Steak House Lite Asian Sesame Dressing.

sesame dressing, lime juice, red pepper, regular baby, sugar snap peas, cucumber, radishes, chicken breasts, fresh cilantro, sesame seeds

Taken from www.myrecipes.com/recipe/sesame-chicken-garden-salad (may not work)