Ingredients
Scale
- 2 cups cooked chicken breast, shredded or thinly sliced
- 4 cups mixed salad greens or shredded napa cabbage
- 1 cup shredded carrots
- 1 red bell pepper, thinly sliced
- ½ cup sliced cucumber
- 2 green onions, chopped
- ¼ cup fresh cilantro, chopped
- 2 tablespoons toasted sesame seeds
- ¼ cup sliced almonds or crunchy wonton strips (optional)
- For the Sesame-Ginger Dressing:
- ¼ cup soy sauce
- 2 tablespoons rice vinegar
- 2 tablespoons sesame oil
- 1 tablespoon honey or maple syrup
- 1 tablespoon fresh ginger, grated
- 1 garlic clove, minced
- 1 tablespoon lime juice
Instructions
- Prepare the Dressing:
In a small bowl, whisk together the soy sauce, rice vinegar, sesame oil, honey (or maple syrup), grated ginger, minced garlic, and lime juice. Mix until the dressing is well blended and smooth. - Build the Salad Base:
In a large salad bowl, combine the cooked chicken, salad greens (or napa cabbage), shredded carrots, sliced bell pepper, cucumber, green onions, and chopped cilantro. Toss the ingredients gently for even distribution. - Dress and Toss:
Pour the sesame-ginger dressing over the salad a little at a time, tossing gently between pours. This ensures the salad is evenly coated without becoming soggy. - Add the Crunchy Toppings:
Sprinkle the toasted sesame seeds over the top. Add sliced almonds or wonton strips if using, just before serving to maintain their crunch. - Serve Immediately:
Transfer to individual bowls or a serving platter. Enjoy right away to preserve the fresh textures and vibrant flavors.
- Prep Time: 15 minutes
- Cook Time: 10 minutes (if cooking chicken fresh)