Grilled Asian Chicken Salad

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4 Boned and skinned chicken breast halves
1/4 c Rice vinegar
1/4 c Fresh lime juice
1 tb Low sodium soy sauce
1 ts Fresh ginger grated
1/2 ts Red pepper flakes
6 c Spinach leaves torn
1 1/2 c 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. Drizze vinaigrette over salad; toss to coat.

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