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Asian-Inspired Chicken Salad with Sesame Ginger Dressing

Asian-Inspired Chicken Salad with Sesame Ginger Dressing

Lunch
Prep Time
15min
Cook Time
15min
Servings
1
Calories
385
Chef's Note

For the best flavor, toast the almonds and sesame seeds in a dry pan for 2-3 minutes until fragrant before adding them to the salad. This simple step enhances their nutty flavor and adds a wonderful aromatic element to the dish. If preparing ahead, keep the dressing separate until ready to serve to maintain the crispness of the greens.

Tags
Asian
chicken
salad
quick
healthy
high-protein
lunch
dairy-free
gluten-free
weekday
Ingredients

  • 4 oz boneless skinless chicken breast

  • 1 tbsp low-sodium soy sauce

  • 1 tsp rice vinegar

  • 2 cups mixed salad greens

  • 1/4 cup red bell pepper

  • 1/4 cup shredded carrots

  • 1/4 cup cucumber

  • 2 tbsp green onions

  • 1/4 cup mandarin orange segments

  • 1 tbsp sliced almonds

  • 1 tsp sesame seeds

  • 1 tsp fresh ginger

  • 1 small garlic clove

  • 1 tsp honey

  • 1 tsp sesame oil

  • 1 tbsp olive oil

  • 1/4 tsp salt

  • 1/8 tsp black pepper

Instructions
  • 1

    Marinate the 4 oz chicken breast in 1/2 tbsp low-sodium soy sauce and 1/2 tsp rice vinegar for 10 minutes.

  • 2

    While chicken marinates, prepare the dressing by whisking together 1/2 tbsp low-sodium soy sauce, 1/2 tsp rice vinegar, 1 tsp grated fresh ginger, 1 minced small garlic clove, 1 tsp honey, 1 tsp sesame oil, 1 tbsp olive oil, 1/4 tsp salt, and 1/8 tsp black pepper in a small bowl.

  • 3

    Heat a non-stick skillet over medium heat and cook the marinated chicken breast for 6-7 minutes per side until internal temperature reaches 165°F (74°C).

  • 4

    While chicken cooks, prepare the salad base by washing and drying 2 cups of mixed salad greens and placing them in a serving bowl.

  • 5

    Slice 1/4 cup red bell pepper into thin strips, dice 1/4 cup cucumber, and chop 2 tbsp green onions.

  • 6

    Add the prepared vegetables, 1/4 cup shredded carrots, and 1/4 cup mandarin orange segments to the salad greens.

  • 7

    Once chicken is cooked, let it rest for 5 minutes, then slice it into thin strips.

  • 8

    Arrange the sliced chicken on top of the salad.

  • 9

    Drizzle the prepared sesame ginger dressing over the salad.

  • 10

    Sprinkle 1 tbsp sliced almonds and 1 tsp sesame seeds on top for garnish and added texture.

Nutrition Information (per serving)
385
Calories
29g
Protein
22g
Carbs
21g
Fat
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