Grilled Asian Chicken Salad

Poultry

4 Boned and skinned chicken breast ha
1/4 cup Rice vinegar
1/4 cup Fresh lime juice
1 tablespoon Low sodium soy sauce
1 teaspoon Fresh ginger grated
1/2 teaspoon Red pepper flakes
6 cups Spinach leaves torn
1 1/2 cups Bean sprouts
1 Red bell pepper cut into strips

Broil chicken in oven, 8 minutes per side or until done. Cut into thin strips; set aside. Combine rice vinegar, lime juice, soy sauce, ginger and red pepper flakes in a small bowl. Combine cooked chicken, spinach leaves, bean sprouts and red bell pepper strips in a large bowl; toss well. Drizzle vinaigrette over salad; toss to coat.