Ingredients
– 400 g chicken breast, sliced
– 2 cups mixed salad greens
– 1 cup shredded carrots
– 1 cup cucumber, sliced
– 1 red capsicum, sliced
– 4 tablespoons soy sauce
– 2 tablespoons sesame oil
– 1 tablespoon fresh ginger, grated
– 1 tablespoon sesame seeds
– 1 tablespoon rice vinegar
Method
1. Start by cooking the sliced chicken in a non-stick pan over medium heat until it is well-cooked and no longer pink inside. This should take about 5-7 minutes.
2. While the chicken is cooking, prepare the salad. In a large bowl, combine mixed salad greens, shredded carrots, cucumber, and sliced capsicum.
3. Once the chicken is finished, let it cool slightly, then add it to the bowl with the vegetables.
4. In a small bowl, mix together soy sauce, sesame oil, grated ginger, and rice vinegar. Drizzle this dressing over the salad and chicken.
5. Finally, toss everything together gently. Top with sesame seeds before serving.
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