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Asian Chicken Salad

A vibrant and delicious salad combining fresh vegetables and protein, perfect for everyday meals and special occasions.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Main Course, Salad
Cuisine: Asian
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups cooked chicken Shredded or diced; you can use leftover roasted chicken or rotisserie for convenience.
  • 4 cups mixed greens A blend of romaine, arugula, and red cabbage.
  • 1 cup shredded carrots Adds sweetness and color.
  • 1 piece red bell pepper Sliced thinly for an eye-catching contrast.
  • 1/2 cup chopped green onions Adds freshness.
  • 1/2 cup cilantro leaves Omit if you're not a fan.
  • 1/4 cup slivered almonds For crunch; cashews make a great alternative.
Dressing Ingredients
  • 2 tablespoons sesame oil Delicious base for the dressing.
  • 1 tablespoon soy sauce Adds a savory depth.
  • 1 tablespoon honey For sweetness.
  • 1 splash rice vinegar For tang.

Method
 

Preparation
  1. If not using leftover chicken, poach or grill your chicken breasts until fully cooked. Let cool, then shred them into bite-sized pieces.
  2. In a large bowl, combine mixed greens, shredded carrots, sliced bell pepper, chopped green onions, and cilantro.
  3. Gently fold in the cooked chicken, allowing its flavors to mingle with the fresh veggies.
  4. In a small bowl, whisk together sesame oil, soy sauce, honey, and a splash of rice vinegar.
  5. Drizzle the dressing over the salad mixture and toss gently until everything is evenly coated.
  6. Sprinkle slivered almonds on top for added crunch and serve immediately.

Notes

For maximum flavor, toast the slivered almonds in a dry pan for a few minutes until golden. Customize your greens by using kale or spinach. Always taste and adjust the dressing for sweetness and saltiness.