Asian Chicken Salad with Broccoli Sprouts


3 cups packed torn salad greens
3 cups packed torn spinach leaves
1 ½ cups shredded cooked chicken or diced deli turkey breast
1½ cup washed broccoli sprouts
½ cup canned, drained sliced water chestnuts or bamboo shoots
½ cup julienne or coarsely shredded carrots
3 Tbsp. seasoned rice vinegar
2 Tbsp. soy sauce
1 Tbsp. dark roasted sesame oil
1 tsp. honey
½ tsp. fresh minced ginger root
¼ tsp. hot chili oil or crushed red pepper flakes
Chopped roasted peanuts or cashews (optional)


Combine spinach, lettuce, chicken, broccoli sprouts, water chestnuts and carrots in a large bowl. Combine vinegar, soy sauce, sesame oil, honey, ginger root and hot chili oil or pepper flakes in a small bowl, mixing well. Drizzle over lettuce mixture and toss well. Transfer to four serving plates and sprinkle with peanuts, if desired. Makes 4 servings.