Ingredients:

  • 2 boneless, skinless chicken breasts (about 500g)
  • 2 tablespoons soy sauce (30ml)
  • 1 tablespoon rice vinegar (15ml)
  • 1 tablespoon sesame oil (15ml)
  • 4 cups mixed salad greens (100g), such as romaine and spinach
  • 1 cup red cabbage, thinly sliced (80g)
  • 1 cup carrots, julienned (130g)
  • 1 bell pepper (red or yellow), thinly sliced (150g)
  • ¼ cup green onions, chopped (25g)
  • ¼ cup toasted sesame seeds (35g)
  • ¼ cup rice vinegar (60ml)
  • 2 tablespoons soy sauce (30ml)
  • 1 tablespoon honey (15ml)
  • 1 teaspoon freshly grated ginger (5g)
  • ½ cup vegetable oil (120ml)
  • Salt and pepper, to taste

Instructions:

  1. Whisk together soy sauce, rice vinegar, and sesame oil in a bowl. Add chicken breasts and let marinate for at least 30 minutes.
  2. Preheat a grill pan or skillet over medium-high heat. Remove chicken from marinade and cook for 6-7 minutes on each side or until cooked through. Set aside to rest, then slice thinly.
  3. In a large mixing bowl, combine mixed greens, red cabbage, carrots, bell pepper, and green onions.
  4. In a separate bowl, whisk together rice vinegar, soy sauce, honey, grated ginger, and vegetable oil. Season with salt and pepper to taste.
  5. Add sliced chicken to the salad and drizzle with dressing. Toss gently to combine. Sprinkle with toasted sesame seeds and serve.