Makes 4 main-dish servings

Dressing:

1/4 cup plus 1 tablespoon rice vinegar

2 tablespoons fish sauce

2 tablespoons sesame or olive oil

1 tablespoon honey or sugar

1 teaspoon ginger paste or 1-inch piece ginger root, peeled, finely chopped

1/4 teaspoon crushed red pepper

1/4 teaspoon minced garlic

Freshly ground pepper

Salad:

2 bags (6 ounces each) romaine lettuce, iceberg shreds or shredded cabbage

1 cup chopped mint, basil or cilantro, or a combination

1 pound precooked or rotisserie cooked chicken, chopped or shredded

1 red, yellow or orange bell pepper, thinly sliced

1 large mango, diced

1/2 cup roasted salted peanuts or to taste

1 lime, quartered

1. For the dressing, combine all the dressing ingredients in a small bowl; whisk until combined. Set aside.

2. For the salad, toss lettuce with the herbs; divide among four shallow bowls. Divide the chicken, bell pepper, mango and peanuts among the bowls. (The prettier you arrange these ingredients, the more it will look like this salad took a long time to make). Place lime quarter, for squeezing, on each dish. Stir dressing before passing to serve.

From Chicago Tribune