Ingredients
Equipment
Method
- Season chicken breasts with salt and pepper. Grill for 6-7 minutes per side until internal temperature reaches 165°F (74°C). Let rest for 5 minutes, then slice against the grain.
- While the chicken cooks, whisk together rice vinegar, soy sauce, sesame oil, honey, ginger, and garlic in a small bowl to make the dressing.
- Toast the almonds in a dry skillet over medium heat for 2-3 minutes until fragrant, watching carefully to prevent burning.
- Combine salad greens, bell pepper, and carrots in a large bowl.
- Top with sliced chicken, mandarin segments, and toasted almonds. Drizzle with dressing and sprinkle with sesame seeds just before serving.
Nutrition
Notes
The dressing can be made up to 3 days in advance and stored in an airtight container in the refrigerator. For meal prep, cook the chicken and prepare the vegetables in advance, but add the dressing just before serving to maintain freshness and prevent wilting.
