Japanese Grilled Chicken Salad with Sesame-Ginger Dressing
A vibrant and refreshing low-carb salad featuring perfectly grilled chicken breast, crisp mixed greens, cucumber, carrots, bell pepper, and creamy avocado, all tossed in a savory homemade sesame-ginger dressing.
Ingredients
- Chicken Breast200 g
- Rice Vinegar15 ml
- Cucumber50 g
- Carrot50 g
- Bell Pepper50 g
- Bell Pepper50 g
- Olive Oil5 ml
- Rice Vinegar15 ml
- Sesame Oil7.5 ml
- Salt1 g
- Black Pepper0.5 g
- Mixed Greens100 g
- Avocado112.5 g
- Sesame Seeds5 g
- Soy Sauce15 ml
- Ginger5 g
- Erythritol2.5 g
- Water10 ml
Instructions
- 1Step 1
Pat chicken breasts dry and season with salt and pepper. Heat olive oil in a grill pan or skillet over medium-high heat. Grill chicken for 5-7 minutes per side, or until cooked through. Let rest, then slice thinly.
- 2Step 2
While chicken cooks, prepare vegetables: slice cucumber, julienne carrots, and slice bell pepper. Dice avocado.
- 3Step 3
For the dressing, whisk together rice vinegar, soy sauce, sesame oil, grated ginger, erythritol (if using), and water in a small bowl.
- 4Step 4
In a large bowl, combine mixed greens, cucumber, carrots, and bell pepper. Arrange sliced chicken and diced avocado on top.
- 5Step 5
Drizzle generously with the sesame-ginger dressing and sprinkle with toasted sesame seeds before serving.
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