2 cups julienned, cooked chicken breasts (grilled, baked, or poached)
1 cup julienned red bell pepper
1 cup julienned yellow bell pepper
1 cup julienned zucchini
1 cup julienned yellow summer squash
1 cup julienned carrots
1 cup sliced fresh shiitake mushrooms

Dressing

1/2 cup unsweetened orange juice
1 tsp. tahini (sesame butter)
1 T. tamari (soy) sauce
1 T. seasoned rice vinegar
1 tsp. minced fresh ginger
1/2 tsp. minced fresh garlic
1/4 tsp. Sriracha (chile) sauce
1/8 tsp. ground star anise

For the salad: In a large mixing bowl, combine all the salad ingredients. Set aside. For the dressing: In a small bowl, whisk together all the ingredients. Toss the salad with the dressing. Divide salad among 8 serving plates.

Per serving: Calories 130