Divide lettuce, then pasta in 4 individual salad bowls, top with cucumber and carrot. Make a slurry by combining soy sauce, brown sugar and cornstarch, set aside. Meanwhile, heat oil in a skillet over medium heat, add chicken and garlic, stir-fry for 2 minutes. Pour in the slurry mixture; cook, stirring 2 minutes or until chicken is done. Spoon chicken evenly on top of each salad; sprinkle with mint and serve with dressing*.
*SPICY GARLIC VINAIGRETTE: Whisk together ½ cup Kikkoman Rice Vinegar, ¼ cup Kikkoman Less Sodium Teriyaki Marinade & Sauce, 3 tablespoons vegetable oil, 1 clove of garlic, pressed and ½ teaspoon each sugar and crushed red pepper.
