Cooking for 1 or 2

2 tablespoon vegetable oil
4 tablespoons fresh lime juice
2 teaspoon soy sauce
2 teaspoon peeled and grated fresh ginger
Coarse salt and freshly ground pepper
8 ounces thinly sliced cooked chicken breast, (1 cup)
1 red bell pepper, (ribs and seeds removed), thinly sliced lengthwise into 2-inch strips
4 ounces snow peas, ends trimmed, thinly sliced lengthwise (1/2 cup)
2 medium carrot, thinly sliced crosswise

Directions

In a small bowl, combine oil, lime juice, soy sauce, and ginger; season with salt and pepper. Transfer to a small airtight container; set aside.
Combine chicken, bell pepper, snow peas, and carrot in a separate airtight container.
Refrigerate chicken salad and dressing separately until ready to serve, up to overnight. Just before serving, toss salad with dressing.

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