1/3 c. light sesame oil or olive oil
1 or 2 cloves garlic, pressed
1/4 tsp. powdered ginger or 1 (1") chunk fresh ginger, pressed
2 tbsp. low sodium soy sauce
Dash of cayenne (red pepper)
2 tbsp. fresh lemon or lime juice
1 tsp. unhulled sesame seeds (optional)
1 tbsp. finely minced green onion (optional)

Measure oil, garlic, ginger and soy sauce into a large salad bowl. Add cayenne, lemon juice, sesame seeds and green onion. Beat with whisk or hand blend until well combined. (Dressing made without green onions can be refrigerated for several days. Allow to warm 15 minutes at room temperature and whisk before using.)

Meanwhile, broil chicken breasts (one per serving of salad). Allow to cool then slice in thin strips.

Use any combination of lettuce and greens you like. I use some iceberg lettuce, Romaine lettuce, spinach, bok choy, snow peas, water chestnuts and green onions (rather than in the dressing). Use different combinations at different times. Slice lettuce and greens into fine (1/4" to 3/8") pieces.

Prepare mai fun noodles (optional) as per package directions. Set aside.

When all ingredients are prepared, whisk the dressing in the bowl just before adding greens and tossing. Place greens on plate top with mai fun noodles and chicken breast slices.