Categories: Salad
Ingredients
- 1 cup sesame salad dressing, divided
- 3 tbsp. honey
- 1 lb. chicken breasts
- Kosher salt and pepper, for seasoning
- 1 tbsp. olive oil
- 6 cups shredded Napa cabbage
- 2 cups shredded romaine
- 2 cups shredded carrots
- 1 red bell pepper, cored, seeded and finely sliced
- 1 bunch green onions, thinly sliced on the diagonal
- 1 cucumber, halved lengthwise and thinly sliced
- 1 tsp sesame seeds
- 1/4 cup cilantro leaves
Directions
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Combine 1/2 cup of the dressing with the honey and place in a large Ziploc bag. Add the chicken breasts, toss to coat and marinate in the fridge for 30 minutes to 12 hours.
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Remove chicken breast from the fridge and discard marinade. Pat the breasts dry with paper towels and season with salt and pepper. Heat a large skillet over medium-high and coat the bottom of the pan with the oil. Add the chicken breasts; cook for 2 minutes or until golden brown, flip and cook for another 2 minutes. Cover the pan; lower the heat to medium and cook for another 4-8 minutes depending on the thickness of the chicken breasts. Let sit for 5-10 minutes then slice thinly.
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Combine the Napa cabbage with the romaine and place in a layer on a large platter. Arrange the chicken slices, carrots, red pepper, green onions, and cucumbers on top of the cabbage/lettuce mixture in rows. Sprinkle with a little more salt and pepper, the sesame seeds, the remaining dressing and cilantro leaves. Serve immediately.