Ingredients:

  • 2 boneless, skinless chicken breasts (about 450g)
  • 4 cups mixed salad greens (100g) or 3 cups shredded Napa cabbage
  • 1 cup shredded carrots (120g)
  • 1 cup cucumber, julienned (150g)
  • ½ cup red bell pepper, thinly sliced (75g)
  • ¼ cup green onions, chopped (20g)
  • ¼ cup cilantro leaves (optional, for garnish)
  • 3 tablespoons sesame oil (45ml)
  • 2 tablespoons soy sauce (30ml)
  • 1 tablespoon rice vinegar (15ml)
  • 1 tablespoon honey (15g)
  • 1 teaspoon freshly grated ginger
  • 1 clove garlic, minced
  • 1 teaspoon sesame seeds (optional, for garnish)

Instructions:

  1. Season chicken breasts with salt and pepper. Heat a grill pan or skillet over medium-high heat; add oil. Cook chicken for 5-7 minutes per side until cooked through. Let cool.
  2. In a mixing bowl, whisk together sesame oil, soy sauce, rice vinegar, honey, ginger, and minced garlic until well combined.
  3. Chop the salad greens, shred carrots, and julienne cucumber and bell pepper while the chicken cools.
  4. In a large bowl, add mixed greens, carrots, cucumber, bell pepper, and green onions. Dice the cooled chicken and add it to the salad.
  5. Drizzle the dressing over the salad; toss to combine.
  6. Sprinkle with sesame seeds and cilantro; serve chilled or at room temperature.