Ingredients
- 1 lb boneless chicken breast or thighs
- 4 cups romaine lettuce, chopped
- 1 cup bell peppers, thinly sliced
- 1 cup shredded carrots
- 1 cup cucumber, thinly sliced
- 2 cloves garlic, minced
- 1 inch fresh ginger, grated
- 1/4 cup fresh cilantro, chopped
- 1/4 cup fresh mint, chopped
- 1/4 cup sesame oil
- 1/4 cup soy sauce
- 2 tbsp honey or maple syrup
- 2 tbsp rice vinegar or lime juice
- Salt and pepper to taste
- Sesame seeds for garnish (optional)
Instructions
- Cook the chicken: Season with salt and pepper, then cook in a skillet over medium heat with olive oil for 6-7 minutes per side until golden. Let cool and slice.
- Prepare the vegetables: Wash and chop the veggies into bite-sized pieces.
- Make the dressing: Combine sesame oil, soy sauce, honey, ginger, garlic, and vinegar in a bowl. Whisk until blended.
- Toss everything together in a large bowl with the chicken, veggies, and herbs. Drizzle on the dressing and mix well.
- Serve: Transfer to a serving platter and garnish with sesame seeds if desired.
- Chill in the fridge for 30 minutes to meld flavors if time allows.
Notes
For variations, substitute chicken with tofu or grilled shrimp. Use gluten-free soy sauce for dietary needs.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Tossing
- Cuisine: Asian
- Diet: Dairy-Free, Gluten-Free