Step 1: Cook the Chicken

1. Season and Sear the Chicken:

Start by seasoning your chicken breasts with a pinch of salt and pepper. Heat 1 tablespoon of olive oil in a skillet over medium-high heat. Once hot, add the chicken breasts and cook for about 5-6 minutes on each side, or until they are golden brown and cooked through. The internal temperature should reach 165°F (74°C).

2. Let the Chicken Rest:

Once the chicken is cooked, transfer it to a cutting board and let it rest for about 5 minutes before slicing or shredding. Resting the chicken allows the juices to redistribute, keeping it moist and tender.

3. Shred or Slice the Chicken:

After resting, use two forks to shred the chicken or slice it into thin strips, depending on your preference. Set aside while you prepare the rest of the salad.

Step 2: Prepare the Vegetables

1. Chop the Salad Greens:

Wash and dry your salad greens (romaine, spinach, or a mixed lettuce blend) and roughly chop them. You can use a salad spinner to ensure the greens are dry, which helps the dressing adhere better.

2. Slice the Red Cabbage:

Thinly slice 1 cup of red cabbage. Red cabbage adds a beautiful pop of color and a satisfying crunch to the salad.

3. Shred the Carrots and Slice the Bell Peppers:

Shred 1/2 cup of carrots (or use pre-shredded carrots) and slice 1/2 red bell pepper into thin strips. These vegetables bring both sweetness and a crisp texture to the salad.

4. Chop the Green Onions and Snap Peas:

Chop 1/4 cup green onions and trim and halve 1/2 cup snap peas. Green onions add a mild onion flavor, while snap peas contribute a fresh, sweet crunch.

Step 3: Assemble the Salad

1. Combine the Vegetables and Chicken:

In a large salad bowl, combine the chopped salad greens, red cabbage, shredded carrots, bell pepper, green onions, and snap peas. Toss the vegetables together to evenly distribute them. Add the shredded or sliced chicken on top.

2. Add the Mandarin Oranges:

Gently fold in the drained mandarin oranges, being careful not to break them apart. The mandarins add a sweet, juicy burst of flavor that contrasts beautifully with the savory ingredients.

3. Sprinkle with Nuts and Seeds:

Top the salad with toasted sesame seeds and your choice of slivered almonds or crushed peanuts. These add a nutty flavor and a satisfying crunch.

Step 4: Make the Sesame-Ginger Dressing

1. Whisk the Ingredients:

In a small bowl, whisk together 1/4 cup rice vinegar, 2 tablespoons soy sauce, 1 tablespoon sesame oil, 1 tablespoon honey, 1 tablespoon grated ginger, 1 minced garlic clove, 1 tablespoon lime juice, and 1 teaspoon sriracha (if using). Whisk until the ingredients are well combined.

2. Season to Taste:

Taste the dressing and adjust the seasoning with salt and pepper to your liking. If you prefer a sweeter dressing, add a bit more honey; for more tang, add extra lime juice or vinegar.

3. Drizzle the Dressing:

Drizzle the sesame-ginger dressing over the salad, tossing gently to coat the chicken and vegetables evenly.

Step 5: Garnish and Serve

1. Add Optional Garnishes:

For an extra layer of flavor and texture, top the salad with diced avocado, crispy chow mein noodles, or crispy wonton strips. If you like a little heat, sprinkle some chili flakes on top.

2. Serve Immediately:

This salad is best served fresh to enjoy the crisp textures and vibrant flavors. Serve as a main course or alongside your favorite Asian-inspired dishes.