3 tablespoons teriyaki sauce
2 tablespoons peanut oil (preferably roasted)
4 cups baby spinach (about 2 ounces)
8 ounces sugar snap peas, trimmed and halved
1 orange bell pepper, cut into strips
1 10-ounce container yellow and/or red cocktail tomatoes,
4 scallions, thinly sliced
1⁄2 cup fresh basil leaves, thinly sliced
2 cups shredded rotisserie chicken (skin removed) 1⁄2 cup salted roasted cashews, roughly chopped Kosher salt and freshly ground pepper
2 cups cooked brown rice (thawed if frozen)
1. Whisk the teriyaki sauce, peanut oil and 1⁄4 cup water in a large bowl until smooth. Add the spinach, snap peas, bell pepper, tomatoes, scallions, basil, chicken and cashews; toss to combine and season with salt and pepper.
2. Warm the rice in the microwave. Serve topped with the chicken- vegetable salad.
Per serving: Calories 404; Fat 18 g (Saturated 4 g); Cholesterol 34 mg; Sodium 662 mg; Carbohydrate 43 g; Fiber 6 g; Protein 23 g