Description
A celebratory salad featuring warm savory chicken, bright sesame-ginger dressing, and chewy tart cranberries, all coming together in under 30 minutes.
Ingredients
- 2 boneless skinless chicken breasts (about 1 to 1¼ lb / 450–570 g)
- Salt and pepper to taste
- 1 tsp garlic powder
- 1 tbsp neutral oil
- 3 tbsp soy or tamari
- 2 tbsp rice vinegar
- 1 tbsp sesame oil
- 1 tbsp honey
- 1 tsp grated ginger
- 1 small minced garlic clove
- 3 tbsp neutral oil
- 4 cups mixed greens
- ½ cup shredded carrot
- ½ cup thinly sliced napa cabbage (optional)
- ½ cup dried cranberries
- â…“ cup toasted sliced almonds
- Scallions and chopped cilantro for garnish
- Toasted sesame seeds for garnish
Instructions
- Season chicken breasts with salt, pepper, and garlic powder.
- For pan-searing, heat neutral oil in a skillet over medium-high heat.
- Sear chicken for 3–4 minutes per side until golden, then transfer to a 400°F oven for 6–8 minutes until internal temperature reaches 165°F (74°C).
- Let chicken rest for 5–10 minutes and slice thinly against the grain.
- In a bowl, whisk together soy sauce, rice vinegar, sesame oil, honey, grated ginger, minced garlic, and neutral oil until emulsified.
- Toss mixed greens, shredded carrot, napa cabbage, dried cranberries, toasted almonds, and other garnishes with the dressing.
- Top with warm sliced chicken and sprinkle with toasted sesame seeds before serving.
Notes
For best results, keep dressing and crunchy toppings separate until just before serving to prevent sogginess.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Searing and Roasting
- Cuisine: Asian