Ingredients:

  • 12 oz (340 g) boneless, skinless chicken breasts (about 2 medium breasts)
  • 1 tbsp (15 ml) low-sodium soy sauce
  • 1 tbsp (15 ml) rice vinegar
  • 1 tsp (5 ml) honey
  • 1 tsp (5 ml) toasted sesame oil
  • 1/2 tsp (2 g) grated fresh ginger
  • Pinch of black pepper
  • 1 tbsp (15 ml) neutral oil (vegetable or canola) for searing
  • 6 cups (about 180 g) mixed salad greens (romaine + iceberg or spring mix)
  • 1 cup (70 g) shredded green or Napa cabbage
  • 1 cup (110 g) shredded carrots (about 2 medium carrots)
  • 1/2 cup (45 g) sliced almonds, toasted
  • 1/2 cup (30 g) crispy chow mein noodles or crispy rice noodles
  • 1/4 cup (25 g) green onions (scallions), thinly sliced
  • 1/4 cup (10 g) fresh cilantro leaves (optional)
  • 2 tsp (6 g) toasted sesame seeds (optional)
  • 1/2 cup (120 g) canned mandarin orange segments, drained (optional)
  • For the Sesame-Ginger Dressing:
  • 1/4 cup (60 ml) rice vinegar
  • 2 tbsp (30 ml) low-sodium soy sauce
  • 2 tbsp (42 g) honey or light brown sugar
  • 2 tsp (10 ml) toasted sesame oil
  • 3 tbsp (45 ml) neutral oil (vegetable, canola, or light olive oil)
  • 1 tsp (5 g) grated fresh ginger
  • 1 small garlic clove, grated (about 3 g)
  • 1–2 tsp (5–10 ml) soy or water to thin, if needed
  • Optional creamy version: 1 tbsp (15 g) mayonnaise or Greek yogurt
  • Optional heat: 1 tsp (5 ml) sriracha or chili paste

Instructions:

  1. Marinate the chicken: Whisk 1 tbsp soy sauce, 1 tbsp rice vinegar, 1 tsp honey, 1 tsp toasted sesame oil, 1/2 tsp grated ginger and a pinch of black pepper. Add chicken, turn to coat and refrigerate while prepping other items (minimum 10 minutes; up to 30–60 minutes for deeper flavor).
  2. Toast nuts & prep crunchy elements (5–8 minutes): In a dry skillet over medium heat, toast 1/2 cup sliced almonds until fragrant and lightly golden, watching closely. If using sesame seeds, toast briefly. Keep crispy noodles sealed until assembly to retain crunch.
  3. Make the sesame-ginger dressing (about 5 minutes): Whisk together 1/4 cup rice vinegar, 2 tbsp soy sauce, 2 tbsp honey (or brown sugar), 2 tsp toasted sesame oil, 3 tbsp neutral oil, 1 tsp grated ginger and grated garlic until emulsified. Adjust to taste; add 1 tbsp mayo or Greek yogurt for a creamy version and thin with 1–2 tsp water or soy if needed. Add 1 tsp sriracha for heat if desired.
  4. Cook the chicken (8–12 minutes): Heat 1 tbsp neutral oil in a large nonstick or cast-iron skillet over medium-high heat. Sear chicken 4–6 minutes per side, depending on thickness, until internal temperature reaches 165°F (74°C). Remove from heat, let rest 5 minutes, then slice thinly against the grain.
  5. Assemble the salad (3–5 minutes): In a large bowl, toss 6 cups mixed greens, 1 cup shredded cabbage and 1 cup shredded carrots with about half the dressing (start with less). Portion onto plates or a platter, top with sliced chicken, toasted almonds, crispy noodles, scallions, cilantro and mandarin segments if using. Drizzle remaining dressing, sprinkle sesame seeds and serve.
  6. Doneness & serving tips: Chicken is done at 165°F (74°C) and juices run clear. Keep crunchy elements separate until serving to avoid sogginess. Dressing keeps in the fridge for 4–5 days; whisk before using.