A delightful Asian-inspired dish that is both healthy and satisfying, combining tender grilled chicken with a medley of fresh vegetables, crunchy salad toppings, and a zesty sesame dressing.
Ingredients
Scale:
2 cups grilled chicken, sliced or shredded
4 cups mixed salad greens (such as Romaine, spinach, and arugula), washed and dried thoroughly
1 cup red cabbage, finely shredded
1 cup carrots, julienned or shredded
1 cup cucumber, thinly sliced
1 red bell pepper, sliced
1/2 cup green onions, chopped
1/2 cup edamame, shelled and cooked
1/4 cup sesame seeds, toasted
1/2 cup crunchy salad toppings (such as fried onion strings or crispy wonton strips)
1/4 cup sesame oil
1/4 cup soy sauce (or tamari for gluten-free)
2 tablespoons honey or maple syrup
2 tablespoons rice vinegar
1 teaspoon fresh ginger, grated
1 clove garlic, minced
1 teaspoon chili paste (optional)
Instructions
If not using pre-cooked chicken, grill the chicken breasts over medium heat for about 6-7 minutes per side or until the internal temperature reaches 165°F (75°C). Allow the chicken to rest for at least 5 minutes before slicing it into bite-sized pieces.
In a small bowl, whisk together the sesame oil, soy sauce, honey, rice vinegar, grated ginger, minced garlic, and chili paste (if using). Taste and adjust seasoning if necessary.
In a large mixing bowl, combine the mixed salad greens, shredded red cabbage, carrots, cucumber, red bell pepper, green onions, and edamame. Toss gently to mix.
Gently toss the salad with the grilled chicken pieces, pouring about half of the sesame dressing over the top. Reserve some dressing to drizzle on top just before serving.
Sprinkle the toasted sesame seeds and crunchy salad toppings over the salad. Drizzle any remaining dressing on top.
Divide the salad among plates or bowls, and enjoy immediately.
