Found this great looking recipe from olivemagazine.com.
Reference Link:
Shredded veg and chicken salad with Japanese-style sesame dressing:

step 1

Put the carrots, cabbage, cucumber and radishes in a bowl. Add 1 tbsp of the rice vinegar and a pinch of salt. Toss together and leave while you make the chicken.

step 2

Heat a small pan ½ full of boiling water. Add the chicken breasts (make sure they’re fully covered), a dash of soy and a splash of sesame oil. Bring back to a simmer then cook very gently for 8-10 minutes until cooked through. Drain and cool.

step 3

Whisk the dressing ingredients together with the remaining tbsp rice vinegar and 2-3 tbsp water to make a thin dressing.

step 4

Slice the chicken and add to the marinating veg, along with the spinach and dressing. Toss everything together then divide between 2 plates and finish with a sprinkle of sesame seeds and a drizzle of sesame oil.

Jeannie notes.. Above is curated for evaluation and recommendation from olivemagazine.com

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Shredded veg and chicken salad with Japanese-style sesame dressing

reco low-cal