Sesame-Ginger Chicken Salad

• 1 lb boneless skinless chicken breast, cut into small bite-size pieces
• 14 cup bottled asian-style sesame ginger salad dressing
• 2 cups julienned carrots (they can also be purchased prepacked)
• 18 teaspoon crushed red pepper flakes
• 1 head butterhead lettuce, leaves separated and coarsely torn
• 14 cup honey-roasted peanuts, chopped
• lime wedge

1. Sprinkle the chicken with salt and pepper.
2. Lightly coat a large skillet with nonstick cooking spray; heat over medium-high heat.
3. Add chicken; cook and stir for 3 minutes or until browned.
4. Add 1 tablespoon of the dressing and the carrots to skillet; cook and stir for 3 minutes more or until carrots are crisp-tender and chicken is no longer pink.
5. Stir in red pepper.
6. Stack lettuce on plates.
7. Top with chicken-carrot mixture.
8. Sprinkle with chopped nuts.
9. Serve with remaining dressing and lime wedges.

chicken breast, carrots, red pepper, butterhead lettuce, honey, lime wedge

Taken from www.food.com/recipe/sesame-ginger-chicken-salad-293076 (may not work)