1 pound cooked chicken (meat from a barbecued or roasted deli chicken) cut into large chunks
slivers of red or yellow bell pepper
fresh romaine lettuce or spinach, washed
Directions:
1. Combine vinaigrette with a touch of mustard and hoisin sauce; season to taste with salt and pepper and toss with prepared chicken. 2. Toss chicken with bell pepper and serve over washed lettuce; serve more dressing on the side if you wish.
