Ingredients:

  • 1 pound (450g) boneless, skinless chicken breasts, thinly sliced
  • 2 tablespoons (30ml) soy sauce
  • 1 tablespoon (15ml) sesame oil
  • 1 teaspoon (5g) cornstarch
  • 4 cups (240g) mixed salad greens (e.g., spinach, arugula, romaine)
  • 1 cup (150g) bell peppers, julienned (any color)
  • 1 cup (130g) cucumber, sliced
  • 1 cup (150g) carrots, shredded
  • ¼ cup (40g) green onions, chopped
  • ½ cup (120g) Greek yogurt
  • 2 tablespoons (30ml) apple cider vinegar
  • 1 tablespoon (15ml) honey or maple syrup
  • 1 teaspoon (5g) Dijon mustard
  • Salt and pepper to taste

Instructions:

  1. Combine chicken slices, soy sauce, sesame oil, and cornstarch in a bowl. Mix well and let marinate for 10 minutes.
  2. In a mixing bowl, whisk together Greek yogurt, apple cider vinegar, honey, Dijon mustard, salt, and pepper until smooth.
  3. Heat a large skillet or wok over medium-high heat. Add marinated chicken and stir-fry until cooked through, about 5-7 minutes.
  4. In a large bowl, combine mixed salad greens, bell peppers, cucumber, carrots, and green onions.
  5. Drizzle the creamy dressing over the salad and toss gently to coat all ingredients.
  6. Top the salad with stir-fried chicken. Serve immediately.