Crunchy Chicken and Cucumber Salad

Ingredients

• Vegetable cooking spray
• 1 1/2 pounds skinned, boned chicken breasts
• 3 tablespoons rice vinegar
• 1 1/2 tablespoons low-sodium soy sauce
• 1 1/2 teaspoons sugar
• 1 teaspoon vegetable oil
• 1/8 teaspoon ground red pepper
• 1 clove garlic, crushed
• 1 medium cucumber, peeled, seeded, and finely chopped
• 6 green onions, thinly sliced
• 6 cups torn mixed salad greens

Preparation

1. Coat a large nonstick skillet with cooking spray; place over medium heat until hot. Add chicken; cook 7 minutes on each side or until done. Remove chicken from skillet; let cool slightly, and coarsely chop chicken.
2. While chicken cooks, combine vinegar and next 5 ingredients in a small bowl, stirring well with a wire whisk.
3. Combine chicken, cucumber, green onions, and salad greens in a large bowl. Add vinegar mixture, and toss well. Serve immediately.