A crunchy, protein-packed salad with juicy chicken, fresh veggies, and a rich sesame-mayo dressing – ready in 15 minutes!*
Ingredients
Salad Base
- Cooked chicken breast: 1.5 cups, shredded (rotisserie or grilled)
- Carrot: 1, julienned or grated
- Cucumber: ½, thinly sliced
- Lettuce: 2 cups, chopped (romaine or iceberg)
- Sesame seeds: 1 tbsp, toasted
Creamy Sesame Dressing
- Japanese mayo (Kewpie): 2 tbsp
- Sesame oil: 1 tbsp
- Rice vinegar: 1 tbsp
- Soy sauce: 1 tsp (or tamari for GF)
- Honey: ½ tsp (optional)
- Garlic: 1 clove, minced
Instructions
1️⃣ Prep Veggies
- Julienne carrot, slice cucumber, and chop lettuce.
2️⃣ Make Dressing
- Whisk together mayo, sesame oil, vinegar, soy sauce, honey, and garlic.
3️⃣ Assemble
- Toss lettuce, carrot, cucumber, and chicken in a bowl.
- Drizzle with dressing and sprinkle toasted sesame seeds.
Pro Tips
✅ Extra crunch: Add shredded cabbage or crispy wonton strips.
✅ Meal prep: Store dressing separately; keeps for 3 days.
✅ Vegan swap: Use tofu and vegan mayo.
“Crunchy, creamy, and SO easy! 🌱 Tag @MyTastyTips if you try this #JapaneseSalad!”
