Japanese Chicken Salad Recipe

Ingredients

• 2 medium chicken breasts – Cooked and shredded into bite-sized pieces. Grilled or poached chicken works best.
• 4 cups of mixed greens – Use options like baby spinach, arugula, or romaine for a fresh base.
• 1 cup red cabbage – Thinly sliced for a pop of color and crunch.
• 1 medium carrot – Peeled and julienned into thin strips.
• 1/2 cup cucumber – Sliced into matchsticks for added crispness.
• 1 green onion – Thinly sliced for a mild, aromatic kick.
• 1 tablespoon toasted sesame seeds – For nutty flavor and texture.
• 1/4 cup edamame beans – Optional, shelled and cooked for protein-packed goodness.
• 3 tablespoons soy sauce – Use low-sodium if preferred for balancing saltiness.
• 2 tablespoons rice vinegar – Adds tang and depth to the dressing.
• 1 tablespoon sesame oil – Enhances the nutty and authentic flavor.
• 1 tablespoon tahini – Optional, but it deepens the creamy nuttiness.
• 1 teaspoon honey – Balances the flavors with mild sweetness.
• 1/2 teaspoon grated ginger – Fresh ginger works best for a vivid zing.
• 1/2 teaspoon garlic – Finely minced or grated for a subtle depth.
• 1 teaspoon sriracha – Optional, for a kick of heat.