Packed with fresh vegetables, tender chicken, and a vibrant sesame ginger dressing, this salad is perfect for lunch or dinner.
Ingredients
Scale:
2 cups cooked chicken breast, shredded or diced
4 cups mixed salad greens (e.g., romaine, spinach, and arugula)
1 cup red cabbage, thinly sliced
1 cup carrots, grated or julienned
1 cup bell peppers (red and yellow), thinly sliced
1 cup cucumbers, sliced
½ cup green onions, chopped
½ cup cilantro, chopped
1 cup crispy chow mein noodles or wonton strips
½ cup sesame oil
¼ cup rice vinegar
¼ cup soy sauce (or tamari for gluten-free)
2 tablespoons honey or maple syrup (for a vegan option)
2 tablespoons fresh ginger, grated
2 tablespoons sesame seeds (optional, for garnish)
Instructions
If you’re not using pre-cooked chicken, season two chicken breasts with salt and pepper. Cook in a skillet over medium heat for about 6-7 minutes on each side until cooked through and juices run clear. Let it rest for several minutes, then shred or dice into bite-sized pieces.
In a small bowl, whisk together sesame oil, rice vinegar, soy sauce, honey, and grated ginger until well combined. Set aside to allow the flavors to meld.
In a large bowl, combine the mixed salad greens, red cabbage, carrots, bell peppers, cucumbers, green onions, and cilantro. Toss gently to mix.
Once the chicken is cooled slightly, add it to the bowl of vegetables. Toss everything together lightly.
Drizzle the sesame ginger dressing over the salad. Toss well to ensure all ingredients are coated evenly.
Just before serving, sprinkle the crispy chow mein noodles or wonton strips on top for an added crunch.
