Chicken Complete Meal Salad

This is a heart healthy chicken dish. It is made as a salad that is a complete meal--perfect for a warm summer day. I forgot the photo, so I will have to post it the next time I make it!

Dressing:

2 tablespoons apple cider vinegar
1 tablespoon finely grated fresh ginger
1/2 teaspoon granulated sugar
2 tablespoons sunflower oil
1/2 teaspoon freshly ground black pepper

Salad:

2 medium organic carrots, peeled
6 ounces green beans or snow peas, trimmed and, if using beans, cut into 2-inch-long pieces (about 1 1/2 cups)
1 large skinless, boneless chicken breast, cut into thin strips & marinaded for 30 minutes in a sprinkle of salt, pepper, garlic, a tsp of olive oil and a tsp of lime juice.
1/2 a large red onion, sliced
1 medium english cucumber, cut in half lengthwise and thinly sliced
5 cups arugula
1/4 cup roasted sunflower seeds
1/4 cup dried cranberries
salt to taste

Directions:

1. Using a vegetable peeler, peel carrot into strips and set aside.
2. Saute marinated chicken in a lightly oiled, heavy bottomed skillet over medium heat, until nicely browned. Set aside.
   
3. Bring a small saucepan of lightly salted water to a boil. Add green beans or snow peas and cook for 5 minutes. Drain and transfer to a bowl of ice water. When chilled, drain again and pat dry.
4. In a large bowl, place carrots, beans or peas, chicken, onions, cucumber, and arugula. Add vinaigrette and toss until well coated. Sprinkle sunflower seeds & cranberries over salad and serve immediately.