Thaifoon Chopstix Chicken Salad

**Warning: You are supposed to refrigerate this dressing overnight!

Salad
3 c. mixed greens
1/2 head iceberg lettuce, cored & shredded
2 boneless skinless chicken breasts, seasoned & roasted, cut into strips
1 c. chow mein noodles
1 Tbsp. coarsely chopped fresh cilantro
1/4 c. red bell pepper strips
1/2 c. celery, sliced into 1/8" x 1 1/2" strips
1/2 c. sugar snap peas or snow peas, cut into 1" pieces
1/2 c. ginger-soy dressing

Combine greens, half of the chicken breast strips, half of the chow mein noodles, and all of the cilantro, bell peppers, celery and snap peas. Ladle 2/3 of the dressing over the salad ingredients and toss evenly to coat.

Place the remaining chicken breast strips and chow mein noodles on top. Drizzle with remaining dressing. Makes 2 large dinner size servings.

Ginger-Soy Dressing
1 1/4 c. white wine vinegar
1 1/2 c. sugar
2 Tbsp. kosher salt
2 tsp. black pepper
1 Tbsp. salad oil
1 Tbsp. minced fresh ginger
1 tsp. sesame oil
2 Tbsp. soy sauce

Combine ingredients in a bowl and stir until the sugar dissolves. Cover the bowl and refrigerate overnight before using. Makes 2 cups.