Kung Pao Chick'N Salad

• Sichuan Dressing:
• 1 tablespoon rice vinegar
• 1 tablespoon balsamic vinegar
• 1 tablespoon oil
• 1 teaspoon garlic & chili sauce
• 1/2 teaspoon sesame oil
• 1/2 tablespoon Bragg's liquid aminos
• 1 teaspoon garlic, grated
• 1 teaspoon ginger, grated
• 1 teaspoon brown sugar
• 1/2 tablespoon peanut butter
• Salad:
• 3 cups salad greens such as romaine, kale, etc, sliced
• 1 package Gardein Chick'n strips
• 1/2 red pepper, sliced
• 1/2 cucumber, sliced
• 1 carrot, julienned or sliced
• 1/4 cup peanuts, coarsely chopped
• 1/4 cup green onions, sliced

1. Dressing: Place all ingredients in a canning jar. Shake well. Set aside.
2. Salad: Cook chick'n strips in a non-stick skillet sprayed with cooking spray until browned. Divide all the salad ingredients between two dinner plates. You can toss it all together or place each item around the greens like the spokes of a wheel. Shake the dressing again and pour over the salad.

sichuan dressing, rice vinegar, balsamic vinegar, oil, garlic, sesame oil, braggs liquid, garlic, ginger, brown sugar, peanut butter, salad, salad greens, red pepper, cucumber, carrot, peanuts, green onions

Taken from www.yummly.com/recipe/Kung-Pao-Chick_n-Salad-1272666 (may not work)