Asian-Inspired Chicken & Vegetable Salad

In a small bowl, whisk together 1 tablespoon low-sodium soy sauce, 1 teaspoon rice vinegar, 1 teaspoon honey, 1 teaspoon sesame oil, 1 teaspoon grated fresh ginger, and 1 minced garlic clove to create a marinade.

Place the 4 oz chicken breast in a shallow dish and pour half of the marinade over it, reserving the other half for dressing. Let the chicken marinate for 10 minutes.

Heat 1 teaspoon olive oil in a non-stick skillet over medium heat. Remove the chicken from the marinade (discard used marinade) and cook for 5-7 minutes per side until the internal temperature reaches 165°F (74°C).

While the chicken cooks, prepare the vegetables: slice 1/4 cup red bell pepper into thin strips, dice 1/4 cup cucumber, and measure out 1/4 cup shredded carrots.

Toast 1 tablespoon sliced almonds in a dry pan over medium-low heat for 2-3 minutes until lightly golden, stirring frequently to prevent burning.

In a large bowl, combine 2 cups mixed salad greens, prepared vegetables, 1/4 cup edamame, and 2 tablespoons mandarin orange segments.

Once the chicken is cooked, let it rest for 3 minutes, then slice it into thin strips.

Add the sliced chicken to the salad bowl.

Drizzle the reserved marinade (the unused portion) over the salad as dressing.

Sprinkle with 1 tablespoon toasted sliced almonds and 1 teaspoon sesame seeds.

Season with 1/4 teaspoon salt and 1/8 teaspoon black pepper, then gently toss to combine all ingredients.