Ingredients
Scale
- 3 boneless, skinless chicken breasts (about 1.5 lbs)
- 1 cup bell peppers, sliced
- 1 cup cucumbers, chopped
- 1 cup shredded carrots
- ¼ cup toasted sesame seeds
- 2 tbsp rice vinegar
- ¼ cup low-sodium soy sauce
- 2 tbsp honey
- 1 tbsp sesame oil
Instructions
- Cook the chicken: Grill or pan-sear chicken breasts over medium heat until cooked through (about 6-7 minutes per side). Let rest before slicing into strips.
- Prepare vegetables: Wash and chop bell peppers, cucumbers, and carrots into bite-sized pieces.
- Make the dressing: In a bowl, whisk together soy sauce, honey, rice vinegar, and sesame oil.
- Combine ingredients: In a large bowl, mix sliced chicken with vegetables. Pour dressing over and toss to coat evenly.
- Add finishing touches: Sprinkle toasted sesame seeds on top and give it one last gentle toss.
- Serve immediately in bowls or plates with extra dressing if desired.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Grilling/Pan-searing
- Cuisine: Asian
Nutrition
- Serving Size: 1 salad (approximately 300g)
- Calories: 350
- Sugar: 12g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 70mg