Description
This flavorful grilled chicken salad is packed with fresh vegetables and a delicious sesame dressing.
Ingredients
Scale
- 3 boneless, skinless chicken breasts
- 4 cups mixed greens (romaine, spinach, arugula)
- 1 cup shredded carrots
- 1 cucumber, thinly sliced
- 1 red bell pepper, thinly sliced
- 2 green onions, sliced
- 2 tablespoons toasted sesame seeds
- 3 tablespoons low-sodium soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon honey
- 1 teaspoon sesame oil
- 1 teaspoon fresh ginger, grated
- 2 cloves garlic, minced
Instructions
- Preheat grill or skillet over medium heat.
- Season chicken breasts with salt and pepper; cook for about 6-8 minutes per side until the internal temperature reaches 165°F.
- Allow cooked chicken to rest for a few minutes before shredding into bite-sized pieces.
- In a large bowl, combine mixed greens, shredded carrots, cucumber slices, bell pepper strips, and green onions.
- In a separate bowl or jar, whisk together soy sauce, rice vinegar, honey, sesame oil, ginger, and garlic until well combined.
- Add shredded chicken to the veggie mix. Pour dressing over the top and sprinkle with toasted sesame seeds; toss until evenly coated.
- Serve immediately or refrigerate for later enjoyment.
Notes
- This salad can be made in advance and stored in the refrigerator for a quick meal.
- Prep Time: 15 minutes
- Cook Time: 16 minutes
- Category: Salad
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 7g
- Sodium: 570mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 5g
- Protein: 28g
- Cholesterol: 80mg