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Ingredients

• 6 ounces boned, skinned chicken breast
• 4 ounces dried bean threads (saifun) or dried angel hair pasta
• 6 ounces shelled cooked tiny shrimp, rinsed
• 1/2 cup slivered red onion
• 1/2 cup chopped pickled garlic (purchased or homemade)
• 1/4 cup slivered red or yellow bell pepper
• 2 tablespoons chopped fresh cilantro
• 2 tablespoons chopped green onion
• 3 tablespoons liquid from pickled garlic
• 3 tablespoons lime juice
• 2 tablespoons sugar
• About 1 tablespoon Asian fish sauce or about 1/2 teaspoon salt
• 5 cups baby arugula leaves or baby salad mix (5 oz.), rinsed and crisped

Description

NOTES: This Colorful Salad Has A Light, Sweet-tart Dressing Punctuated By Pickled Garlic. The Salad And Dressing Can Be Prepared Through Step 2 Up To 1 Day Ahead; Cover Separately And Chill.

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