1. Combine dressing ingredients; set aside.
2. Divide greens among 4 individual servings plates.
3. Top with red pepper and onion slices.
4. In a skillet, stir fry chicken breast roast strips in olive oil until lightly browned.
5. Whisk dressing and add to pan; heat for 30 seconds.
6. Pour equally over salad plates and top with bean sprouts.
7. Serve immediately.