ASIAN SALAD

2 cups Mixed greens                 2 oz. Steamed Chicken Breast
½ cup Sprouts                            ¼ cup Rice Vinegar
2 oz. Light Firm Tofu                 ¼ cup Low-Sodium Soy Sauce
1 oz. Buckwheat Noodles         2 tbsp. Lime Juice
2 tsp. Minced Garlic                   Salt & Pepper
2 tsp. Ginger                               2 tsp. Sesame Oil or Flax Seed Oil

Steam the chicken breast and tofu. Boil noodles and rinse with cold water.

Whisk together vinegar, soy sauce, lime juice, salt, pepper, minced garlic, ginger and sesame oil.  In a bowl, combine mixed greens, noodles and sprouts. 

Toss with ¾ of the dressing.

Put salad in a serving bowl.  Placed sliced chicken and tofu on top. 
Drizzle with remaining dressing.