3 chicken breast halves (cooked and cut into 1/4 strips)
1 head lettuce, chopped
1 cup fresh spinach greens
1/2 cup water chestnuts, cooked **See note
1 cup bean sprouts
2 tbsp brown sugar
3 tbsp soy sauce
1 tbsp sesame oil
1 slice of lime
How to make it
In a small bowl mix the soy sauce, brown sugar, sesame oil, and a squeeze of the lime and mix well. This will be used for a light dressing. Next combine the lettuce, spinach greens, water chestnuts, bean sprouts, and chicken breasts pieces in a large bowl. Refrigerate for 30 minutes. Pour the dressing, toss the salad, and serve.
**The best way to cook the water chestnuts is to boil for around 20 minutes before adding them to the salad.