4 boneless skinless chicken breasts
1/2 c. bean sprouts
2 green bell peppers, finely chopped
1 bag mixed salad greens
Dressing

Poach chicken in salted water until opaque. Drain and shred into pieces. Toss dressing with chicken. Add sprouts and peppers; serve over mixed greens. Serves 4 to 6.

1 1/2 tsp. olive oil
1 lime (juice only)
2 tsp. sugar
1 tsp. chili powder
2 Tbsp. Teriyaki sauce
1 Tbsp. water
3 Tbsp. rice wine vinegar
2 Tbsp. fresh ground ginger
4 scallions, chopped
1/2 c. fresh basil leaves, chopped
1/2 c. fresh mint leaves, chopped

Combine all ingredients and mix thoroughly.