3-4 boneless, skinless chicken breasts
3 Tbsp. Honey Ginger Balsamic, extra for drizzling
1 Tbsp. Toasted Sesame Oil, extra for drizzling
1 bag romaine lettuce
1 pkg fresh snow or snap peas
1 small pkg julienne sliced carrots
2 tsp sesame seeds
Marinade chicken breasts with 3 tbsp Honey Ginger Balsamic and 1 tbsp Roasted Sesame Oil for at least 1 hour in a container or plastic bag. Cut chicken into small cubes. Sauté in pan on stove top until done (may require more oil and vinegar to prevent sticking). Let cool. In a large bowl, add romaine lettuce, snow peas and julienne carrots. Mix well. Add chicken and sesame seeds. Drizzle Honey Ginger Balsamic and Roasted Sesame Oil over salad, using more vinegar than oil.