This colorful salad comes together in no time, particularly if you use a purchased rotisserie chicken. To poach the chicken yourself, bring a large saucepan of water to a boil over high heat. Add 1/2 tsp. salt and boneless, skinless chicken breasts. Reduce the heat until the water is barely simmering and cook until the chicken is opaque throughout, 8 to 10 minutes. Remove from the heat and let stand until the chicken is cool enough to handle, then shred the meat.
Ingredients:
1/2 small red onion, thinly sliced, plus 2 Tbs. finely chopped onion
1 tsp. finely grated fresh ginger
1 1/2 Tbs. white miso
3 Tbs. rice vinegar
1 Tbs. honey
5 Tbs. canola oil
2 Tbs. Asian sesame oil
1 red or yellow bell pepper, seeded and thinly sliced
2/3 cup bean sprouts
4 cups shredded cooked chicken breasts, poached or rotisserie
1/4 cup coarsely chopped fresh cilantro
Directions:
Make the dressing
In a blender, combine the chopped onion, ginger, miso, vinegar, honey, canola oil and sesame oil and pulse until smooth.
Assemble the salad
In a large bowl, combine the onion slices, bell pepper, bean sprouts, chicken and cilantro. Add the dressing and toss to coat evenly. Arrange the salad on a plate and serve immediately. Serves 4.
ALS continues to take away some wonderful people. Both Corrine and Joel were inspirations to me. 
