Source: dLife

Cold vegetable and chicken salad tossed with a Japanese inspired dressing, garnished with cashews.

Servings

2 tbsp seasoned rice vinegar
1 tbsp low sodium soy sauce
1 tbsp mirin
1 tsp fresh ginger root , peeled and minced
1 tsp sesame oil
0.75 lb boneless skinless chicken breasts , cut into 1" pieces
3 cup fresh broccoli florets , coarsely chopped
1 medium red bell peppers , seeded and sliced thin
0.5 cup fresh cilantro , chopped
0.25 cup shredded carrots
2 scallions , finely chopped
0.25 cup unsalted cashews , coarsely chopped

1 In small bowl, whisk rice vinegar, soy sauce, mirin, ginger root, and sesame oil until well mixed. Set aside.
2 Coat large nonstick skillet with cooking spray. Heat over medium high.
3 Add chicken and cook 8-10 minutes, stirring frequently.
4 In large bowl, mix broccoli, red pepper, cilantro, carrots, and scallions.
5 Add reserved dressing and chicken. Toss gently until well coated.
6 Divide evenly onto 4 plates and garnish with cashews.

Mirin is Japanese rice wine and can be found in the ethnic section of larger supermarkets. Sweet white wine or apple juice can be substituted.