Asian Chicken Salad
This refreshing salad is packed with flavor and perfect for a light lunch or dinner. The combination of juicy chicken, crunchy vegetables, and tangy dressing is sure to satisfy your taste buds.
Nutrition Per Serving
- 2 boneless, skinless chicken breasts
- 4 cups mixed greens
- 1 red bell pepper, sliced
- 1 cup shredded carrots
- 1/2 cup sliced almonds
- 1/4 cup chopped cilantro
- 1/4 cup chopped green onions
- 1/4 cup soy sauce
- 2 tablespoons rice vinegar
- 2 tablespoons honey
- 1 tablespoon sesame oil
- 1 tablespoon grated ginger
- 1 clove garlic, minced
- Preheat oven to 375°F.
- Season chicken breasts with salt and pepper and place on a baking sheet.
- Bake for 25-30 minutes, or until cooked through.
- Let chicken cool, then slice into strips.
- In a large bowl, combine mixed greens, red bell pepper, shredded carrots, sliced almonds, cilantro, and green onions.
- In a small bowl, whisk together soy sauce, rice vinegar, honey, sesame oil, ginger, and garlic.
- Pour dressing over salad and toss to combine.
- Top with sliced chicken and serve immediately.
How does this recipe look?
Find your next favorite recipe with AI