Ingredients:

  • 2 cups cooked and shredded chicken breast (about 300g)
  • 4 cups mixed salad greens (such as romaine and spinach)
  • 1 cup shredded carrots (about 120g)
  • 1 cup red bell pepper, thinly sliced (about 150g)
  • 1 cup cucumber, thinly sliced (about 150g)
  • 1 cup snap peas or snow peas (about 100g)
  • ½ cup chopped green onions (about 75g)
  • 1 cup crunchy Asian noodles (like wonton strips)
  • ¼ cup soy sauce (60ml)
  • 2 tablespoons rice vinegar (30ml)
  • 1 tablespoon mayonnaise (15ml)
  • 1 tablespoon sesame oil (15ml)
  • 1 teaspoon freshly grated ginger
  • 1 teaspoon honey (or maple syrup for vegan option)
  • Salt and pepper to taste

Instructions:

  1. Cook the chicken if not pre-cooked (grill, sauté, or boil). Cool and shred the chicken into small pieces.
  2. Wash and cut the salad greens, carrots, bell pepper, cucumber, and snap peas.
  3. Whisk together soy sauce, rice vinegar, mayonnaise, sesame oil, ginger, honey, salt, and pepper until well combined.
  4. In a large bowl, combine the shredded chicken, salad greens, carrots, bell pepper, cucumber, snap peas, and green onions.
  5. Drizzle the dressing over the salad and toss gently to combine.
  6. Top the salad with crunchy Asian noodles just before serving for maximum crunch.