A refreshing and crunchy salad featuring shredded chicken, mixed greens, and a flavorful sesame dressing.
Author:Lorenzo Bonucci
Prep Time:15 minutes
Cook Time:0 minutes
Total Time:15 minutes
Yield:4 servings 1x
Category:Salad
Method:Mixing
Cuisine:Asian
Diet:Gluten Free
Ingredients
Scale
2 cups cooked and shredded chicken breast
4 cups mixed salad greens (such as romaine, spinach, and arugula)
1 cup shredded carrots
1 cup red cabbage, thinly sliced
1 cup snap peas, trimmed and halved
1/2 cup sliced green onions
1/4 cup chopped fresh cilantro
1/4 cup toasted sesame seeds
1/4 cup soy sauce
2 tablespoons rice vinegar
2 tablespoons sesame oil
1 tablespoon honey
1 teaspoon grated fresh ginger
1 teaspoon minced garlic
1 teaspoon sriracha (optional, for heat)
Instructions
In a large bowl, combine the mixed salad greens, shredded chicken, shredded carrots, red cabbage, snap peas, green onions, and cilantro. Toss gently to combine.
In a separate small bowl, whisk together the soy sauce, rice vinegar, sesame oil, honey, ginger, garlic, and sriracha (if using) until well blended.
Drizzle the dressing over the salad and toss to coat evenly.
Sprinkle the toasted sesame seeds on top before serving.
Serve immediately or chill in the refrigerator for 15-30 minutes to allow flavors to meld.
Notes
For added crunch, include chopped nuts like almonds or cashews.
Substitute grilled shrimp or tofu for the chicken for a different protein option.