Asian Chicken Salad

• 2 tablespoons rice vinegar
• 1 tablespoon vegetable oil
• 1 tablespoon low-sodium soy sauce
• 1 teaspoon sugar
• 1/2 teaspoon grated peeled fresh ginger
• 1/8 teaspoon freshly ground black pepper
• 1 1/3 cups diagonally halved snow peas
• 8 ounces ready-to-eat roasted skinless boneless chicken breast halves (such as Tyson), shredded
• 1 cup chopped cucumber (about 1)
• 1 (11-ounce) can mandarin orange sections, drained
• 1/4 cup diagonally cut green onions
• 2 tablespoons chopped fresh cilantro
• 4 romaine lettuce leaves

1. Combine first 6 ingredients in a small bowl; stir with a whisk.
2. Steam snow peas, covered, 1 to 2 minutes or until crisp-tender. Rinse with cold water; drain well.
3. Combine snow peas and next 5 ingredients in a large bowl. Add dressing, and toss gently.
4. Serve salad immediately over lettuce leaves, or cover and chill until ready to serve.

rice vinegar, vegetable oil, soy sauce, sugar, fresh ginger, freshly ground black pepper, snow peas, ready, cucumber, orange sections, green onions, fresh cilantro

Taken from www.myrecipes.com/recipe/asian-chicken-salad-3 (may not work)