Slice a boneless & skinless chicken breast into desired size portions and place them in a baggie.

Pour in about 2 tablespoons of Galeos Ginger Wasabi Miso dressing, close the bag and shake to coat.

Marinate in the fridge for at about 30 minutes.

Grill chicken until done, about 8 minutes on each side.

While chicken is grilling, mix salad greens on a plate: romaine lettuce, Chinese cabbage, cilantro, and green onions. Top with shredded carrots, tomatoes and almonds or cashews. Slice cooked chicken breast and put on top of greens, add crunchy rice noodles, and top with Galeos Ginger Wasabi Miso dressing.

Thank you to Elisabeth from California for providing this recipe!