454 g skinless boneless chicken breasts, cut into strips Juice of 1 lime

Juice of 1 lime

Tabasco sauce, to taste

1 tablespoon (15 ml) peanut oil

The flesh of 1/2 pineapple, diced

1 red bell pepper, diced

1 tablespoon (15 ml) fresh ginger, finely grated

Salt

1/4 cup (60 ml) fresh cilantro, finely chopped

3 cups (750 ml) bean sprouts

In a bowl, marinate the chicken in the lime juice and Tabasco sauce for about 20 minutes. Drain well.

In a non-stick skillet, heat the oil. Stir-fry the chicken over high heat. If necessary, remove the meat juice that accumulates during the cooking process.

Season with salt. Set aside.

n a large bowl, whisk together the dressing ingredients.

Add all the salad ingredients to the dressing. Toss to coat. Serve cold.

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