Looking for a healthy option for dinner but still want loads of flavor? Well, I’ve got a dressing that will have you begging for more salad! This dressing has the perfect balance between sweet, savory, and tart flavors. Such bright and citrusy notes combined with the richness of toasted sesame oil and soy sauce will awaken your taste buds! This salad is perfect for any light, yet satisfying summer dinner.

I was inspired to make this dish after a trip to California last year for my cousin’s wedding. It was held at the Hyatt Huntington Beach Hotel Resort, which is where I first came across this salad and AMAZING dressing. The hotel restaurant made the salad using grilled steak; however, I alternate between steak and chicken, depending on my mood. (Don’t worry, both are equally fantastic with the dressing!) The hotel also used Napa cabbage in their salad, which I love and prefer. Nonetheless, my grocery store doesn’t always have Napa cabbage so I sometimes use Romaine lettuce as a substitute. You can use whichever is available or to your liking. The great thing about this salad is you can personalize it by adding your favorite veggies. Snow peas, bean sprouts, bell peppers, and green beans are just a few examples that would be wonderful with the dressing.

Recipe
Yield: 2 servings

INGREDIENTS:
2 boneless, skinless chicken breasts (about 1 lb.)
7 to 8 cups Napa cabbage or Romaine lettuce, chopped
1 cup carrots, shredded or julienned
1/2 seedless cucumber, halved lengthwise and thinly sliced
1 navel orange, peeled and cut into small chunks
3 scallions, chopped
1/4 cup cilantro, chopped
1/3 cup chow mein noodles
4 tsp. soy sauce
4 tbsp. honey
4 tbsp. rice wine vinegar
2 tbsp. fresh lemon juice
2 tbsp. toasted sesame oil
1/2 cup extra virgin olive oil
pinch of red pepper flakes (optional)
1/2 tbsp. toasted sesame seeds (optional)
pinch kosher salt
freshly ground black pepper

DIRECTIONS:
1. With your knife parallel to the cutting board, halve chicken breasts (as if you were going to butterfly them) so they are thinner and cook faster. Season with salt and pepper. Drizzle a little oil into a large pan over medium-high heat. Cook chicken 5 to 6 minutes on each side, or until done.
2. In a medium bowl, make the dressing by combining soy sauce, honey, vinegar, and lemon juice. Slowly whisk in sesame oil and olive oil; add sesame seeds and red pepper flakes (optional). Season with salt and pepper.
3. Cut chicken into little cubes and add to dressing bowl. Let chicken marinate in dressing for 10 minutes.
4. Place lettuce in a large salad bowl. Top with carrots, cucumber, orange, scallions, cilantro, and chow mein noodles.
5. Pour dressing and chicken onto salad. Give a quick toss to coat salad with dressing. Serve immediately.