For the Salad: – 2 boneless, skinless chicken breasts – 6 cups mixed salad greens (such as romaine, iceberg, and spinach), washed and torn into bite-sized pieces – 1 cup shredded red cabbage – 1 cup shredded carrots
– 1 red bell pepper, thinly sliced – 1/2 cup sliced green onions – 1/4 cup chopped fresh cilantro – 1/4 cup chopped fresh mint – 1/4 cup toasted sliced almonds – 1/4 cup crispy chow mein noodles (optional, for garnish)
For the Dressing: – 1/4 cup soy sauce – 3 tablespoons rice vinegar – 2 tablespoons sesame oil – 2 tablespoons honey or brown sugar – 1 tablespoon fresh lime juice
– 2 cloves garlic, minced – 1 teaspoon freshly grated ginger – 1/2 teaspoon sriracha or chili garlic sauce (optional, adjust to taste) – Salt and black pepper to taste2. In a mixing bowl, whisk together the flour, sugar, and salt until well combined.
Begin by cooking the chicken breasts. Season the chicken breasts with salt and black pepper. Heat a grill pan or skillet over medium-high heat and cook the chicken for about 6-8 minutes per side, or until cooked through and no longer pink in the center.
In a large mixing bowl, combine the salad greens, shredded red cabbage, shredded carrots, sliced red bell pepper, sliced green onions, chopped cilantro, chopped mint, and toasted sliced almonds. Toss gently to mix.
In a separate small bowl, whisk together the ingredients for the dressing: soy sauce, rice vinegar, sesame oil, honey or brown sugar, lime juice, minced garlic, grated ginger, and sriracha or chili garlic sauce if using. Taste the dressing and adjust the seasoning with salt and black pepper as needed.
1. Pour the dressing over the salad and toss until well coated. 2. Divide the dressed salad among serving plates or bowls. 3. Arrange the sliced chicken strips on top of each salad portion. 4. Garnish the salads with crispy chow mein noodles if desired.
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