This salad isn't super fancy by any means, but since Dan is completely obsessed with it (he claims he'd eat it every night) and it's really easy to whip up, I thought I'd share it.
Heat olive oil in a pan to medium high heat.
Take 2 boneless, skinless chicken breasts, and season with your favorite Asian seasoning (I used World Market's Thai Spice).
Cook chicken for 2 to 3 minutes. Flip them, and cook for another 2 - 3 minutes (or until they are no longer pink inside).
Let rest for about 5 minutes, then slice the pieces diagonally.
3 cloves of minced garlic
1 teaspoon ginger zest
1 tablespoon rice vinegar
2 tablespoons low sodium soy sauce
Splash of Sriracha hot sauce
1 teaspoon House of Tsang peanut sauce
1 tablespoon olive oil
A drizzle of honey
Toss chicken and dressing with chopped red peppers, sliced carrots, shelled edemame, and spring mix lettuce. Garnish with sesame seeds.