Asian Sesame Chicken Salad

1Place the chicken breasts on a cutting board and season both sides lightly with salt and black pepper.

2Heat vegetable oil (1 tablespoon) in a medium skillet over medium heat. Add the chicken breasts and cook for 5-6 minutes per side, or until cooked through and internal temperature reaches 165°F (74°C). Remove from heat and let rest for 5 minutes.

3Using two forks, shred the cooked chicken into bite-sized pieces and set aside.

4In a small bowl, whisk together soy sauce (3 tablespoons), rice vinegar (2 tablespoons), honey (1 tablespoon), toasted sesame oil (1 tablespoon), grated ginger, minced garlic, lime juice (1 teaspoon), and neutral oil (¼ cup) until well combined to make the dressing. Adjust seasoning to taste.

5In a large salad bowl, combine mixed greens, shredded red cabbage (1 cup), julienned carrot (1 medium), sliced red bell pepper, (1) green onions, (3) and chopped cilantro.

6Add the shredded chicken to the salad bowl and toss gently to combine.

7Pour the dressing over the salad and toss again until everything is evenly coated.

8Transfer the salad to serving plates or a large serving bowl.

9Sprinkle toasted sliced almonds (¼ cup) and toasted sesame (1 tablespoon) seeds over the top as garnish.

10Serve immediately for the freshest texture and flavor. If preparing ahead, keep the dressing separate and toss just before serving.