Malaysian Chicken on Fresh Greens

FOR THE MARINADE:
1/2 cup rice wine vinegar
2 tablespoons sesame oil
2 tablespoons soy sauce
1 tablespoon peanut butter
1 teaspoon McCormick® Gourmet Collection® Ground Ginger
1/2 teaspoon McCormick® Gourmet Collection® Garlic Powder
1/2 teaspoon McCormick® Gourmet Collection® Crushed Red Pepper
2 packages (6 ounces each) grilled chicken breast strips
FOR THE SALAD:
6 cups mixed salad greens
1/2 cup coarsely shredded carrots
1/2 cup alfalfa or bean sprouts
1/2 cup thinly sliced radishes

Combine rice wine vinegar, sesame oil, soy sauce, peanut butter, ginger, garlic, and red pepper in a medium bowl and mix well. Stir in chicken breast strips; toss to coat chicken with marinade. Refrigerate 30 minutes to 1 hour, stirring occasionally.

Add salad greens, carrots, sprouts and radishes to a large bowl. Toss well. Place chicken mixture on top of salad before serving.

Makes 6 servings