Description
A delightful and crunchy salad featuring tender chicken, fresh veggies, and a homemade sesame dressing.
Ingredients
Scale
- 2 boneless, skinless chicken breasts
- Salt and pepper, to taste
- 6 cups of mixed salad greens (baby spinach and romaine)
- 1 cup of shredded carrots
- 1 red bell pepper, sliced thinly
- 1 cup of snap peas
- 1/2 cup of green onions, chopped
- 1/2 cup of slivered almonds, toasted
- 1/4 cup of crispy chow mein noodles (optional)
- Sesame seeds for garnish (optional)
- For the Dressing:
- 1/2 cup of sesame oil
- 1/4 cup of soy sauce
- 2 tablespoons of rice vinegar
- 2 tablespoons of honey or maple syrup
- 1 tablespoon of Dijon mustard
- 1 teaspoon of grated fresh ginger
- 1 teaspoon of minced garlic
Instructions
- Season your chicken breasts with salt and pepper. Heat a skillet over medium heat and add a teaspoon of oil. Once it’s hot, add the chicken breasts. Cook for about 6-7 minutes on each side until cooked through and no longer pink inside.
- While the chicken is resting, prepare the dressing by whisking together the sesame oil, soy sauce, rice vinegar, honey or maple syrup, Dijon mustard, ginger, and garlic in a bowl.
- Chop your cooked chicken into bite-sized pieces. In a large bowl, combine the mixed salad greens, shredded carrots, sliced bell pepper, snap peas, green onions, and chicken.
- Drizzle the dressing over your salad mixture and toss gently to ensure everything is coated.
- Sprinkle toasted slivered almonds and crispy chow mein noodles on top for a delightful crunch and add sesame seeds for garnish.
Notes
Customize with additional proteins like shrimp or tofu, or switch up the veggies based on availability.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 8g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 70mg