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Ingredients

• For the dressing:
• 1/4 teaspoon sugar
• 1/2 tablespoon rice wine vinegar
• 1/2 tablespoon Dijon mustard
• 1/2 teaspoon ginger, finely minced
• 1/4 cup canola or peanut oil
• 1/2 teaspoon sesame oil
• Salt and pepper
• For the salad:
• 3 cups lettuce (romaine, Boston, mesclun)
• 2 cups leftover roast chicken, torn into bite-sized pieces
• 1 stalk celery, thinly sliced
• 1/2 jalapeo, stemmed, seeded, and thinly sliced
• 1 red bell pepper, stemmed, seeded, and thinly sliced
• 1 yellow bell pepper, stemmed, seeded, and thinly sliced
• Cilantro, chopped
• 1 tablespoon pine nuts, toasted

Description

Serious Eats