Serves 2
6 ounces boneless, skinless chicken breasts, cooked and cut into ¼-inch strips
¼ red bell pepper, cored, seeded and cut into strips
¼ pound sugar snap peas
2 ounces water chestnuts, drained and sliced
1 Tbsp sliced green onion
3 cups torn mixed greens, arugula, red leaf, green leaf, radicchio
1 clove garlic, minced
¼ cup light or low sodium teriyaki sauce
2 Tbsp tahini
1 Tbsp sesame oil
2 tsp rice vinegar
1 tsp brown sugar
½ tsp ground coriander

Combine the chicken, pepper, broccoli, water chestnuts, green onion and lettuce in a large bowl. Combine remaining ingredients, mixing well. Pour over chicken mixture and toss.