Ingredients
Scale
- 2 boneless, skinless chicken breasts
- 4 cups mixed salad greens
- 1 cup shredded carrots
- 1 red bell pepper, sliced
- 1 cucumber, sliced
- 3 scallions, chopped
- 2 tablespoons sesame seeds
- 2 tablespoons chopped cilantro
- For the dressing:
- 3 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon honey
- 1 teaspoon sesame oil
- 1 teaspoon grated ginger
Instructions
- Season chicken breasts with salt and pepper, then grill until cooked through. Slice thinly.
- Prepare the dressing by whisking soy sauce, rice vinegar, honey, sesame oil, and grated ginger.
- In a large bowl, combine salad greens, shredded carrots, sliced bell peppers, cucumbers, and scallions.
- Add sliced chicken on top and drizzle with the dressing.
- Sprinkle sesame seeds and chopped cilantro over the salad before serving.
Notes
- For extra crunch, add chopped peanuts or crispy rice noodles.
- Use pre-cooked chicken for quicker preparation.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Method: Grilling, Tossing
- Cuisine: Asian
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 350 kcal Kcal
- Sugar: 8 g
- Sodium: 780 mg
- Fat: 15 g
- Saturated Fat: 2 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 5 g
- Protein: 30 g
- Cholesterol: 80 mg