Fresh And Savory Asian Summer Salad

“Perfect for warm weather, this vibrant salad bursts with flavors and textures, combining juicy chicken, crisp veggies, and fragrant fresh herbs, all tied together with a zesty Asian-inspired dressing.

A refreshing and nutritious meal that’s as easy to make as it is to devour!”

Ingredients

• Protein:
• * 1 pound boneless, skinless chicken breast, cut into bite-sized pieces
• Produce:
• * 2 cups mixed greens (arugula, spinach, lettuce)
• * 1 cup cherry tomatoes, halved
• * 1 cup sliced red bell pepper
• * 1 cup sliced cucumber
• * 1/2 cup sliced carrots
• * 1/2 cup sliced red onion
• * 1/4 cup chopped fresh cilantro
• * 1/4 cup chopped fresh mint leaves
• * 2 tablespoons chopped scallions, for garnish
• Grains:
• * 1/2 cup cooked white rice, cooled
• Dressing:
• * 2 tablespoons soy sauce
• * 2 tablespoons rice vinegar
• * 1 tablespoon honey
• * 1 tablespoon grated fresh ginger
• * 1 teaspoon sesame oil
• * Salt and pepper, to taste

Instructions

Cook the chicken breast pieces according to your preference, such as grilling, baking, or sautéing, until cooked through. Let it cool completely.

In a large bowl, combine the mixed greens, cherry tomatoes, sliced red bell pepper, cucumber, carrots, and red onion.

In a small bowl, whisk together soy sauce, rice vinegar, honey, grated fresh ginger, and sesame oil to make the dressing. Season with salt and pepper to taste.

Add the cooked chicken to the bowl with the mixed greens and toss to combine.

In a small bowl, whisk the dressing again and pour it over the salad. Toss to coat.

Sprinkle chopped cilantro, mint leaves, and scallions over the salad and toss gently.

Divide the salad among four plates or bowls. Serve immediately, garnished with additional scallions if desired.

Serve the salad over a bed of cooked white rice, if desired.

Notes

Feel free to customize the protein to your liking – you can substitute chicken with tofu, shrimp, or edamary if you prefer.

Make sure to chill the cooked chicken in the refrigerator for at least 30 minutes before adding it to the salad to prevent it from warming up the mixed greens.

Use a variety of colorful mixed greens to make the salad visually appealing.

Arugula adds a peppery flavor, while spinach provides a mild taste.

If you’re not a fan of cilantro or mint, you can substitute them with parsley or basil for a different flavor profile.

For an added crunch, toss in some chopped nuts or seeds like peanuts, almonds, or pumpkin seeds.

If you want to make this salad more substantial, serve it over a bed of cooked white rice, quinoa, or noodles.

You can prepare the dressing up to a week in advance and store it in the refrigerator.

Give it a good whisk before using.

This salad is perfect for meal prep – simply prepare all the ingredients, store them separately, and assemble the salad just before serving.

Nutrional Value

• Calories: 346
• Total Fat: 12g
• Saturated Fat: 2.5g
• Cholesterol: 60mg
• Sodium: 450mg
• Total Carbohydrates: 34g
• Dietary Fiber: 4g
• Sugars: 8g
• Protein: 34g