Asian Sesame Chicken Salad

Instructions

1. 1

   Begin by poaching the chicken breasts. Place the chicken in a pot and cover with water. Bring to a boil, then reduce heat and simmer for 14-16 minutes, or until fully cooked. Once done, remove from water, allow to cool, and shred into bite-sized pieces.

2. 2

   Wash and dry the mixed salad greens and place them in a large salad bowl.

3. 3

   Slice the red bell pepper into thin strips, grate the carrot, and thinly slice the green onions. Add these to the salad greens.

4. 4

   Roughly chop the cilantro and add it to the salad along with the shredded chicken.

5. 5

   In a dry pan, toast the almonds over medium heat until golden brown, then add them to the salad.

6. 6

   For the dressing, whisk together the sesame oil, soy sauce, honey, finely grated ginger, and minced garlic until well combined.

7. 7

   Drizzle the dressing over the salad and toss everything together to coat evenly.

8. 8

   Sprinkle toasted sesame seeds over the top of the salad before serving.

9. 9

   Serve the Asian Sesame Chicken Salad fresh, optionally garnished with additional cilantro or green onions.