Asian Sesame Chicken Salad

Ingredients

Instructions

1. 1

   COOK THE CHICKEN: Season chicken breasts with salt and pepper on both sides. If using a grill or grill pan, preheat to medium-high heat. If using a regular skillet, heat 1 tbsp oil over medium-high heat. Cook chicken for 6-7 minutes per side until golden brown on the outside and the internal temperature reaches 165°F (use a meat thermometer inserted into the thickest part). Another way to check: cut into the thickest part - the juices should run clear with no pink inside. Let rest 5 minutes before slicing into thin strips.

2. 2

   MAKE THE DRESSING: In a small bowl or jar, whisk together rice vinegar, sesame oil, gluten-free tamari, honey, and grated ginger until the honey dissolves completely. Taste and adjust - it should be tangy, slightly sweet, and savory. Set aside (the flavors will meld while you prep the salad).

3. 3

   PREPARE THE SALAD BASE: In a large serving bowl, combine the shredded napa cabbage, drained mandarin oranges, and sliced green onions. Toss gently to distribute the ingredients evenly.

4. 4

   ADD THE CHICKEN: Arrange the sliced chicken on top of the salad. You can place it in the center for a composed look or toss it in if serving immediately.

5. 5

   DRESS THE SALAD: Pour the dressing over the salad. Toss gently with tongs or two large spoons until everything is lightly coated. Don't overdress - start with half the dressing and add more to taste. The cabbage should be coated but not swimming in liquid.

6. 6

   TOP AND SERVE: Scatter toasted sliced almonds and sesame seeds over the top. Serve immediately while the cabbage is still crisp. If making ahead, store the dressing separately and toss just before serving.