880 Light Recipe

If your chicken is not yet cooked, poach or grill a 8 oz skinless chicken breast: simmer in lightly salted water or broth for 12–15 minutes until internal temperature reaches 165°F (74°C). Let rest 5 minutes, then shred or dice into bite-sized pieces.

Cook edamame if using frozen: boil for 3–4 minutes until tender, drain and cool. Measure 1/2 cup shelled edamame.

Wash and dry mixed baby greens thoroughly and place them in a large salad bowl. Halve the cherry tomatoes, thinly slice cucumber and red pepper, shred carrots, and dice 1/2 cup avocado. Add all prepared vegetables to the bowl.

Add the shredded or diced cooked chicken and cooled edamame to the bowl with the greens and vegetables.

Combine

In a small bowl or jar, combine 2 tsp low-sodium soy sauce, 1 tbsp freshly squeezed lemon juice, 1 tsp rice vinegar, 1 tsp extra-virgin olive oil, 1/2 tsp grated fresh ginger, 1/2 tsp minced garlic, 1 tsp honey (or agave), 1/4 tsp freshly ground black pepper and 1/8 tsp red pepper flakes (if using).

Emulsify

Whisk vigorously or shake in a lidded jar until the honey is dissolved and the dressing is lightly emulsified. Taste and adjust: add another 1/2 tsp honey for more sweetness, or more lemon for brightness.

Drizzle about 2–3 tablespoons of the dressing over the salad (start with 2 Tbsp and add more to taste). Toss gently to coat all ingredients evenly without bruising the greens.

Fold in diced avocado gently so it holds shape. Taste and adjust seasoning with a pinch more black pepper or a few drops of lemon if desired.

Divide salad between plates or bowls. Sprinkle toasted sesame seeds, chopped scallions, and cilantro leaves over each serving as garnish.

Serve immediately. Leftover dressing will keep refrigerated in a sealed container for up to 4 days; salad is best eaten the same day to preserve crispness.