Chicken Extravaganza Salad Recipe

Prepare the chicken and vegetables

Slice the chicken breast into 1/2-inch strips or bite-sized pieces. Pat dry and season with 1 tsp salt and 1/2 tsp black pepper. Slice onion, mushrooms and bell pepper into thin, uniform pieces so they cook evenly.

Heat the pan

Place a large skillet or wok over medium-high heat. Add 2 tablespoons vegetable oil and let it get hot but not smoking (about 1 minute).

Cook the chicken

Add the chicken pieces to the hot pan in a single layer. Cook without moving for 1-2 minutes to get a light sear, then stir-fry for another 2-3 minutes until pieces are mostly cooked through (internal temp ~165°F / 74°C). Remove the chicken to a plate and set aside.

Stir-fry vegetables

If needed, add a tablespoon more oil to the pan. Add the sliced onion, mushrooms and bell pepper. Stir-fry 3-4 minutes until vegetables are crisp-tender. Add the minced garlic and optional minced ginger and cook another 30 seconds until fragrant.

Combine and sauce

Return the cooked chicken to the pan. Add 2 tbsp soy sauce, 1 tbsp rice vinegar and 1 tsp honey (optional). Stir everything together and cook 1-2 minutes until sauce is slightly reduced and glazes the chicken and vegetables. Taste and adjust seasoning with remaining salt or pepper as needed. Remove from heat.

While the chicken finishes, assemble the salad base by placing 6 cups mixed salad greens in a large bowl or divided among plates. Scatter halved cherry tomatoes, sliced cucumber, thin red onion slices (if using) and shredded carrot over the greens.

Using BBQ

If using BBQ sauce: either toss 2-3 tablespoons of BBQ with the warm chicken to coat lightly, then place chicken atop the salad and drizzle additional BBQ as desired; or serve BBQ on the side for guests to add.

Using Teriyaki

If using teriyaki sauce: toss the warm chicken and vegetables with 2-3 tablespoons teriyaki so the chicken is glazed, then mound the mixture on the salad. Finish with a sprinkle of sesame seeds and chopped cilantro or parsley if desired.

Using Honey Mustard

If using honey mustard: warm the cooked chicken briefly with 2 tablespoons honey mustard to coat, or serve the honey mustard chilled on the side. Spoon the chicken over the salad and drizzle additional honey mustard to taste.

Divide or plate the tossed salad. Top each portion with a generous portion of the sauced stir-fried chicken and vegetables. Garnish with sesame seeds for teriyaki, chopped cilantro/parsley, and lime wedges if desired. Serve immediately while the chicken is warm.