2 to 3cupsshredded lettuce or slawraw grated Brussels sprouts work well
1/2cupwhole almondschopped
2cupsshredded carrots
1/4cupchopped cilantro
2cupscooked, shelled edamame
Toasted sesame seedsoptional
1/2cupsoy sauce
2clovesgarlicminced
1tablespoonminced ginger
2tablespoonssugar
2tablespoonsChinese five-spice seasoning
2cupsdry crunchy chow mein noodles
Instructions
Toss together green onions, shredded lettuce or slaw, chopped almonds, shredded carrots, cilantro, cooked edamame, and sesame seeds in a large bowl.
In a bowl, whisk together soy sauce, minced garlic, ginger, sugar, and Chinese five-spice seasoning. Add chicken breasts and coat well; marinate for at least one hour.
Preheat oven to 400°F (200°C). Place chicken in a baking dish and pour the marinade over. Bake for 20 to 30 minutes until cooked through. Let cool before shredding.
Just before serving, toss the salad with your favorite dressing and sprinkle in the crunchy chow mein noodles.
Notes
Store leftovers in an airtight container in the fridge for up to 3 days, keeping crunchy toppings separate until ready to serve.