Ingredients
Scale
- 3 boneless, skinless chicken breasts (about 1.5 lbs)
- 4 cups mixed greens (romaine and spinach)
- 1 cup grated carrots
- 1 cup crispy chow mein noodles
- 2 tbsp sesame oil
- ¼ cup low-sodium soy sauce
- 2 tbsp honey
- 1 tbsp rice vinegar
Instructions
- Preheat the oven to 400°F (200°C). Spray a baking dish with nonstick cooking spray and season chicken breasts with salt and pepper.
- Bake chicken for 20-25 minutes until cooked through, reaching an internal temperature of 165°F (75°C). Allow to rest before slicing into strips.
- In a small bowl, whisk together sesame oil, soy sauce, honey, and rice vinegar until smooth.
- In a large bowl, combine mixed greens, grated carrots, and sliced chicken. Toss gently to mix.
- Top the salad with crispy chow mein noodles and drizzle with dressing just before serving.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Salad
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 salad (approximately 350g)
- Calories: 475
- Sugar: 12g
- Sodium: 680mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 5g
- Protein: 34g
- Cholesterol: 70mg
Keywords: For added crunch and flavor, consider including sliced almonds or mandarin oranges. For a vegetarian option, substitute chicken with grilled tofu.