A fresh and delicious salad for summertime. Also a great way to use up leftover chicken. If you don't have any cooked chicken on hand you can purchase a roasted chicken or boiled shrimp. For a vegetarian salad, toss in almonds for protein.

Serves: 7-8 cups. (Serving size: 2 cups)

Ingredients:

• ¼ cup safflower oil
  
• 2 tsps. sesame oil
  
• 2 Tbsps. fresh lime juice
  
• 2 Tbsps. rice vinegar
  
• 1 clove of garlic, crushed
  
• ½ tsp. ground cumin
  
• ½ tsp. Sambal Oelek Sauce (a hot sauce found in the Asian foods section of Gelson's) or ¼ tsp. cayenne pepper
  
• Sea salt and fresh ground pepper to taste
  
• 2 cups cooked chicken, cubed
  
• 1 red bell pepper, chopped
  
• ¼ cup green onions, chopped
  
• ¼ cup each fruit mint and cilantro, chopped
  
• 2 containers of Gelson's "15 Healthy veggies," chopped vegetable mix
  
• 2 medium tomatoes, chopped
  

Instructions:

1. In a small bowl, whisk together first 7 ingredients to make dressing.
   
2. Combine the remaining 6 ingredients in a large bowl.
   
3. Toss chicken and vegetables with dressing and let sit for at least 1 hour before serving.