Prepare and marinate the chicken

Start by prepping the chicken so it has time to soak up flavor and tenderize while you work on the rest of the recipe. Place the chicken breasts between two sheets of plastic wrap and pound them until they are an even 1/2 inch thick, which helps them cook quickly and stay juicy.​

In a medium, relatively snug bowl, whisk together the lemon juice, olive oil, garlic and herb seasoning, and a generous pinch of salt and pepper to create a simple marinade. Add the chicken breasts, turning them so they are well coated, and use a fork to lightly prick the surface in a few places to help the marinade penetrate. Make sure the bowl is not oversized; the chicken should sit nestled in the marinade so the acid and fat can stay in close contact and properly tenderize the meat.​​

Cover the bowl and refrigerate the chicken for at least 1 to 2 hours, or longer if your schedule allows. During this time, the lemon juice begins to break down the proteins in the lean chicken breast while the oil and seasoning move in, setting you up for tender, flavorful cooked chicken.​​

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Cook and rest the chicken

When you are ready to cook, heat a large skillet or grill pan over medium-high heat and let it get nicely hot before adding the chicken. Lightly oil the pan if needed, then lay the marinated chicken breasts in a single layer, shaking off excess marinade as you transfer them.​​

Cook the chicken on the first side without moving it for about 4 to 5 minutes, depending on the exact thickness, so it can develop good color and a slight crust. Flip each breast once, then cook the second side for another few minutes, just until the chicken is cooked through and the juices run clear or it reaches an internal temperature of about 165°F.​​

As soon as the chicken is done, transfer it to a shallow bowl or plate instead of leaving it in the hot pan. Cover loosely with foil and let it rest for around 10 minutes so the juices can redistribute throughout the meat and stay inside when you slice it. This resting step keeps the chicken moist, which is particularly important when working with such a lean cut.​​

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Make the sesame–ginger dressing

While the chicken is resting, prepare the dressing so the flavors have a moment to meld before you dress the salad. In a small bowl or measuring jug, add the grated garlic, grated ginger, granulated sugar, soy sauce, rice vinegar, toasted sesame oil, avocado oil, and a small pinch of salt.​

Whisk the mixture vigorously until the sugar dissolves and the oils are well emulsified, leaving you with a glossy, aromatic dressing that smells strongly of sesame and ginger. Taste a small spoonful and adjust to your liking, adding a touch more sugar for sweetness, vinegar for brightness, or soy sauce for saltiness if needed. Set the dressing aside at room temperature; the garlic and ginger will continue to infuse the liquid and deepen the flavor as it sits.​​

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Assemble the salad base

To build the salad, start with a large serving bowl so you have room to toss everything without bruising the greens. Add a generous amount of mixed greens for a leafy base, then scatter in a handful of slaw for extra crunch and color.​

​Layer on the thinly sliced bell peppers, cucumber, and scallions, spreading them evenly throughout the bowl so every serving has a variety of vegetables. This mix of soft leaves, crisp cabbage, and juicy vegetables gives the salad lots of texture that will hold up well once dressed. If you are serving later, you can prepare this vegetable base in advance and keep it chilled, adding the chicken, noodles, and dressing closer to mealtime.​​

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Slice the chicken and dress the salad

Once the chicken has rested, transfer it to a cutting board and slice it across the grain into strips or bite-sized pieces. Arrange the warm, juicy chicken over the bed of greens and vegetables, either fanning it over the top for a composed look or nestling the slices throughout for a more tossed-style salad.​​

Drizzle some of the sesame–ginger dressing over the salad, starting with about half and adding more as needed. Use tongs to gently toss everything together so the dressing lightly coats the greens, vegetables, and chicken without weighing them down. If you prefer a more polished presentation, you can toss the greens and vegetables with dressing first, then place the sliced chicken on top and spoon a little extra dressing over the chicken itself.​

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Finish with crunch and garnish

Just before serving, sprinkle a generous handful of chow mein noodles over the salad for a savory, crunchy element that contrasts with the tender chicken and crisp vegetables. Follow with a good shower of sesame seeds, which reinforce the nutty flavor of the toasted sesame oil in the dressing and add a subtle crunch in every bite.​

At this point, the salad is ready to serve as a substantial main course for lunch or dinner, offering protein, fresh vegetables, and bold flavor in each bowl. If you like, you can pass any remaining dressing at the table so people can add more to taste, especially if you intentionally dressed the salad lightly to keep the greens from softening too quickly.