Ingredients:

• 2 large chicken breasts, boneless and skinless
• 1 tablespoon olive oil
• 2 teaspoons sesame oil
• Salt and pepper to taste
• 4 cups mixed salad greens
• 1 red bell pepper, thinly sliced
• 1 carrot, julienned
• 1/4 cup toasted sesame seeds
• 1/4 cup slivered almonds
• 3 tablespoons soy sauce
• 2 tablespoons rice vinegar
• 1 tablespoon honey
• 1 teaspoon grated ginger
• 2 cloves garlic, minced
• 1 tablespoon toasted sesame oil

Directions:

1. Season the chicken breasts with salt and pepper. Heat the olive oil and sesame oil in a skillet over medium-high heat. Cook the chicken until golden and fully cooked, about 7 minutes per side. Let it rest, then slice thinly.
2. In a large bowl, combine the salad greens, red bell pepper, carrot, sesame seeds, and almonds.
3. In a small bowl, whisk together the soy sauce, rice vinegar, honey, grated ginger, garlic, and toasted sesame oil to create the dressing.
4. Toss the salad with the dressing, top with sliced chicken, and serve immediately.

Equipment List:

• Skillet
• Cutting board
• Chef’s knife
• Mixing bowls
• Whisk

Serving Suggestions: Pair this salad with a chilled glass of Riesling or a light-bodied Pinot Noir to elevate the meal. For a heartier accompaniment, consider a side of steamed brown rice or quinoa.

Tips:

• To ensure the chicken cooks evenly, let it come to room temperature before cooking.
• If you prefer a spicier dressing, add a dash of chili oil or extra minced ginger.

Variations:

• Substitute the chicken for grilled shrimp or tofu for a seafood or vegetarian version.
• Add cucumber slices or snap peas for extra freshness and crunch.

FAQs:

1. Can I make the dressing ahead of time?
   Yes, the dressing can be prepared ahead and stored in the refrigerator for up to a week. Shake well before using.
2. How can I keep the salad from getting soggy?
   Toss the salad with the dressing just before serving to maintain its crispness.
3. What are the best greens for this salad?
   Mixed greens, romaine, or baby spinach work well, offering a mix of textures and flavors.
4. Can I use bottled ginger instead of fresh?
   Fresh ginger is best for flavor, but you can substitute 1/2 teaspoon of ground ginger in a pinch.

This salad brings a slice of Tokyo’s culinary finesse into your kitchen, marrying the warmth of cooked spices with the crisp freshness of raw vegetables—a dish to delight in any season.