Asian Chicken and Vegetables Salad

Ingredienti

• 1 cucchiaio da tavolo rice vinegar
• 2 cucchiai da tavolo sesame oil
• 5 g red chili sauce
• 8 oncia chicken breast
• 1 cucchiaio da tavolo soy sauce, low sodium
• 10 oncia asian vegetables

Preparazione

1. Rinse the vegetables under cold water until thawed; drain and blot well.
2. Toss in a bowl with the chicken (cooked, cubed, boneless, skinless).
3. In another bowl, mix seasoned rice vinegar, soy sauce, sesame oil, and red chili sauce to taste.
4. Pour over the salad and toss to combine.