سلطة الدجاج الصينية

Pound the chicken breasts with a mallet until thin

Marinate the chicken by mixing the soy glaze sauce, crushed garlic, and 0.5 tsp of sesame oil, then leave it for 10 minutes to absorb the flavors.

Grill the chicken in a hot pan until cooked and browned on both sides, then set aside to cool slightly.

In a large bowl, combine the carrot, white cabbage, purple cabbage, bell peppers, baby gem lettuce, and corn, and mix well

Prepare the dressing by mixing the orange juice, ground ginger, garlic powder, soy sauce, sesame oil, rice vinegar, and honey until fully combined.

Pour part of the dressing over the vegetables and toss well, keeping the rest for serving later.

Slice the grilled chicken and place it on top of the salad.

Garnish with orange slices, roasted peanuts or cashews, and sprinkle sesame seeds on top before serving.