Prep time: 15 minutes
Serves: 1
1 Tablespoon vegetable oil
2 Tablespoons fresh lime juice
1 Teaspoon soy sauce
1 Teaspoon peeled and grated fresh ginger
Coarse salt and freshly ground pepper
4 Ounces thinly sliced cooked chicken breast (1 cup)
1/2 red bell pepper (ribs and seeds removed), thinly sliced lengthwise into 2-inch strips
2 Ounces snow peas ends trimmed, thinly sliced lengthwise (1/2 cup)
1 medium carrot thinly sliced crosswise
In a small bowl, combine oil, lime juice, soy sauce, and ginger; season with salt and pepper. Transfer to a small airtight container; set aside.
Combine chicken, bell pepper, snow peas, and carrot in a separate airtight container.
Refrigerate chicken salad and dressing separately until ready to serve, up to overnight. Just before serving, toss salad with dressing.
Source: Martha Stewart Everyday Foods
