Description
A refreshing and nutritious keto-friendly salad with Asian flavors, perfect for a quick lunch or light dinner.
Ingredients
- 2 boneless, skinless chicken breasts
- 4 cups mixed greens
- 1 cucumber, sliced
- 1 red bell pepper, sliced
- 1/4 cup chopped cilantro
- 1/4 cup chopped green onions
- 2 tbsp sesame oil
- 1 tbsp soy sauce (or coconut aminos)
- 1 tbsp rice vinegar
- 1 tsp ginger, grated
- 1 clove garlic, minced
- 1 tbsp sesame seeds
Instructions
- Grill or pan-fry chicken breasts until fully cooked. Let rest for 5 minutes, then slice.
- In a large bowl, combine mixed greens, cucumber, bell pepper, cilantro, and green onions.
- In a small bowl, whisk together sesame oil, soy sauce, rice vinegar, ginger, and garlic.
- Add sliced chicken to the salad and drizzle with dressing.
- Toss gently to combine and sprinkle with sesame seeds before serving.
Notes
- For extra crunch, add 1/4 cup chopped almonds or walnuts.
- Replace chicken with tofu for a vegetarian option.
- Store leftovers in an airtight container for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Grilling
- Cuisine: Asian