Ingredients for Hannah's Asian Chicken Strip Salad
- Boneless Chicken Breast
- Romaine Lettuce Hearts
- Boston Lettuce
- Orange Bell Pepper
- Red Pepper
- Cucumber
- Cherry Tomatoes
- Carrot
- Celery Rib
- 1 tablespoon sesame seeds
- 2 tablespoons soy sauce
- 1 tablespoon honey
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- Lime
- 2 tablespoons mayonnaise
- 1 tablespoon olive oil
- Fresh Cilantro
- Crushed Red Pepper Flakes
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How to Make Hannah's Asian Chicken Strip Salad
- Whisk together soy sauce, rice vinegar, sesame oil, lime juice, and honey in a medium bowl. Set aside 1/2 of the mixture for the dressing.
- Cut chicken breasts into 1-inch wide strips.
- Add chicken strips to the remaining sauce, ensuring all pieces are coated.
- Heat olive oil in a medium skillet over medium-high heat.
- Add chicken strips to the skillet in a single layer; avoid overcrowding. Cook for 5-7 minutes per side, or until cooked through and browned.
- Remove chicken from skillet and set aside to cool slightly.
- While chicken cooks, wash and tear lettuce into bite-sized pieces. Place in a large salad bowl.
- Add bell peppers, cucumbers, tomatoes, carrots, celery, and sesame seeds to the salad bowl.
- In a small bowl, whisk together the reserved sauce, mayonnaise, cilantro, and red pepper flakes.
- Place the cooled chicken strips on top of the salad and drizzle with the dressing.
Nutrition Information (Approximate per serving)
Sodium
47 g
Sugar
103g
Fat
19g
Carbs
12g
