I got this recipe years ago at a ladies’ luncheon at our church, and it’s been a favourite ever since. It’s especially good for an easy, healthy meal on a hot summer’s day when you can’t think of what to cook… I love it for that! As usual, it’s been tweaked a little from it’s original version, to suit my taste – I hope you will enjoy it!

Ingredients:

1 head romaine lettuce, washed and torn into bite-size pieces

1 cucumber, sliced

4 radishes, halved and sliced

1 green onion, chopped

1 red bell pepper, sliced (optional)

2 boneless skinless chicken breasts, cooked and chopped

Sliced almonds, toasted (you can toast them in a frying pan)

Dressing:
3 Tbsp. rice vinegar

1/2 tsp. pepper

1 tsp. sugar

1/4 c. salad oil
1/2 tsp. sesame oil

Directions:
(1) Cut the chicken into thin strips; fry in a bit of butter or olive oil with salt and pepper. Set aside.

(2) Combine the dressing ingredients, stir to combine, and set aside.

(3) Wash and prepare the vegetables.

(4) Toss the salad together, and serve immediately.