Low-Carb Asian Chopped Salad Recipe With Garlic-Ginger Chicken Recipe

1 tablespoon sesame oil
3 cloves garlic (peeled and finely minced)
1 (1-inch) piece ginger (grated)
1/4 teaspoon salt
1 1/4 pound chicken breasts (boneless)
1 head butter lettuce (chopped)
1 (9-ounce) bag shredded cabbage
1 large carrot (peeled and grated)
1 cup edamame (shelled; defrosted if from frozen)
1 cucumber (chopped)
2 stalks celery (chopped)
2 scallions (chopped)
2 tablespoons mint (chopped)
2 tablespoons cilantro (chopped)
2 tablespoons soy sauce (reduced sodium)
1 tablespoon sesame oil
1 teaspoon honey
Juice of 1 lime

1. In a small bowl, mix together sesame oil, garlic, ginger, and salt. Rub all over chicken breasts and place in a zip-top bag in the refrigerator to marinate for 8 hours.

2. When ready to cook, oil the grates of a grill and set on medium-high heat. When hot, place chicken on the grill and cook 5 to 7 minutes per side until grill-marked and chicken registers 160F in its thickest part. Remove from grill and set aside to cool.

3. While chicken is grilling, toss lettuce, cabbage, carrot, edamame, cucumber, celery, scallions, mint, and cilantro together in a large bowl. When chicken has cooled slightly, shred into bite sized pieces with a fork. Add to the bowl with the vegetables.

4. In a medium bowl, whisk together soy sauce, sesame oil, honey, and lime juice. Add to salad and toss to combine. Serve immediately.

Source : verywellfit