Ingredients:

  • 2 boneless, skinless chicken breasts
  • 1 tablespoon soy sauce
  • 1 tablespoon sesame oil
  • 1 teaspoon grated fresh ginger
  • 1 teaspoon minced garlic
  • 2 tablespoons vegetable oil
  • 1 carrot, peeled and julienned
  • 1 cucumber, julienned
  • 1 red bell pepper, julienned
  • 1 cup bean sprouts
  • 1/4 cup chopped fresh cilantro
  • 1/4 cup chopped fresh mint
  • 1/4 cup chopped roasted peanuts
  • Lime wedges, for serving

For the Dressing:

  • 3 tablespoons soy sauce
  • 2 tablespoons rice vinegar
  • 1 tablespoon honey
  • 1 tablespoon sesame oil
  • 1 teaspoon grated fresh ginger
  • 1 teaspoon minced garlic
  • 1 tablespoon lime juice

Instructions:

  1. In a bowl, combine the soy sauce, sesame oil, grated ginger, and minced garlic. Add the chicken breasts and toss to coat. Let the chicken marinate for at least 30 minutes.
  2. Heat the vegetable oil in a skillet over medium-high heat. Add the marinated chicken breasts and cook for about 4-5 minutes on each side or until fully cooked. Remove from the skillet and let the chicken rest for a few minutes before slicing it thinly.
  3. In a large bowl, combine the julienned carrot, cucumber, red bell pepper, and bean sprouts.
  4. In a separate small bowl, whisk together the dressing ingredients: soy sauce, rice vinegar, honey, sesame oil, grated ginger, minced garlic, and lime juice.
  5. Pour the dressing over the julienned vegetables and toss to combine.
  6. Add the sliced chicken to the bowl of dressed vegetables and toss gently to incorporate.
  7. Garnish the salad with chopped fresh cilantro, mint, and roasted peanuts.
  8. Serve the Asian-Inspired Chicken and Vegetable Salad with lime wedges on the side for an extra zesty kick.

This colorful and flavorful salad celebrates the julienne technique, turning crisp vegetables and tender chicken into a satisfying and vibrant dish. The combination of fresh herbs, crunchy peanuts, and tangy dressing adds a delightful Asian-inspired twist. Enjoy this salad as a light lunch or a refreshing dinner option on a warm summer day in Bedford!