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

1. 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.

2. 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.

3. 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.

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