Description
A vibrant and nourishing salad featuring a medley of crisp greens, colorful veggies, and succulent shredded chicken, all coated in a mouthwatering sesame dressing.
Ingredients
- 2 cups cooked chicken breast, shredded
- 4 cups mixed salad greens (like romaine, spinach, and arugula)
- 1 cup purple cabbage, thinly sliced
- 1 unit carrot, julienned
- 1 unit red bell pepper, sliced
- 0.5 cup edamame, shelled and cooked
- 0.25 cup green onions, chopped
- 0.25 cup toasted sesame seeds
- 0.25 cup cilantro, chopped
- 0.25 cup soy sauce (or tamari for gluten-free)
- 2 tablespoons rice vinegar
- 2 tablespoons sesame oil
- 1 tablespoon honey or maple syrup
- 1 teaspoon fresh ginger, grated
- 1 clove garlic, minced
- To taste salt and pepper
Instructions
- In a small bowl, whisk together all the dressing ingredients: soy sauce, rice vinegar, sesame oil, honey (or maple syrup), ginger, and garlic. Adjust the seasoning with salt and pepper as necessary. Set the dressing aside.
- In a large mixing bowl, combine the salad greens, purple cabbage, julienned carrot, sliced red bell pepper, cooked edamame, and chopped green onions. Toss them lightly to mix.
- Add the shredded chicken on top of the salad mixture.
- Drizzle the dressing all over the salad, then gently toss everything together until well coated.
- Sprinkle the toasted sesame seeds and chopped cilantro on top for garnish.
- Serve immediately for maximum freshness, or refrigerate for up to 30 minutes for the flavors to meld, but dress right before serving to prevent wilting.
Notes
For added crunch, consider incorporating toasted nuts like slivered almonds. Experiment with different salad greens to find your favorite combination.
