Description
A vibrant, protein-packed salad featuring tender seasoned chicken, crisp vegetables, and a rich sesame dressing with toasted sesame seeds and fresh herbs.
Ingredients
Scale
- 1½ pounds boneless, skinless chicken breasts or thighs
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon paprika
- ¼ cup rice vinegar
- 3 tablespoons soy sauce
- 2 tablespoons sesame oil
- 2 tablespoons honey
- 1 tablespoon fresh lime juice
- 1 tablespoon fresh ginger, minced
- 2 cloves garlic, minced
- 1 teaspoon sriracha (optional)
- 2 tablespoons sesame seeds, toasted
- 8 cups mixed greens
- 2 cups red cabbage, thinly sliced
- 1 large carrot, julienned
- 1 red bell pepper, thinly sliced
- 1 cucumber, sliced
- 4 green onions, chopped
- ½ cup fresh cilantro, chopped
- ¼ cup fresh mint leaves, chopped
- ¼ cup roasted peanuts, chopped
Instructions
- 1. Season chicken with olive oil, garlic powder, onion powder, salt, pepper, and paprika. Marinate 15 minutes.
- 2. Cook chicken in heated skillet 6-7 minutes per side until internal temperature reaches 165°F. Rest 5 minutes, then slice.
- 3. Whisk together rice vinegar, soy sauce, sesame oil, honey, lime juice, ginger, garlic, and sriracha. Stir in toasted sesame seeds.
- 4. Toast additional sesame seeds in dry skillet 2-3 minutes until golden.
- 5. Combine mixed greens, cabbage, carrot, bell pepper, cucumber, green onions, cilantro, and mint in large bowl.
- 6. Add sliced chicken to vegetables.
- 7. Drizzle with sesame dressing and toss to coat.
- 8. Garnish with chopped peanuts and additional toasted sesame seeds.
Notes
Store dressing separately for meal prep. Chicken and dressing keep 3-4 days refrigerated. Best assembled just before serving.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: No-Bake
- Cuisine: Asian-American
Nutrition
- Serving Size: 1 serving
- Calories: 385
- Sugar: 14g
- Sodium: 580mg
- Fat: 18g
- Carbohydrates: 22g
- Fiber: 6g
- Protein: 38g