Asian Chicken Salad

If you are looking for some fresh, less fat, healthier diet for this hot summer, this Asian Chicken Salad might be a good option for you. All the ingredients are fairly easy to find in lots of large grocery stores. For the things you might have trouble to find, I have put the link below so you can purchase online.

Here is the list of all the ingredients:
1 chicken breast, boneless and skinless, about 0.9 lb
1 carrot, peel and shredded
1 red bell pepper cut into strip
1 bowl of bean sprout, about 8 oz (you can find this in your local asian grocery store or Harris Teeter, but if you cannot, just substitute with same amount of lettuce)
1 big plate of green leave lettuce, about 4 cups
1 green onion, thinly sliced
2 teaspoons minced cilantro
3 tablespoons rice vinegar
2 tablespoons hoisin sauce
2.5 teaspoons light soy sauce
0.5 teaspoon sesame oil
3 teaspoons of olive oil
1.5 teaspoons finely chopped fresh ginger or garlic
salt and pepper

Steps:
1. Season chicken breast with 1 teaspoon olive oil, some salt and pepper. 

2. Place the chicken breast in a grill for 10 minutes until it's browned on both sides. I'm using an indoor grill. 

3. Transfer the chicken breast to a pan, add half cup of water, put on medium low heat. Cover with lid, cook for 10 minutes. Flip the chicken breast to another side and cook for another 10 minutes. Open the lid, let all the water evaporates, 2 minutes.

4. Place the chicken on a clean cutting board, let it sit there to cool down. After 10-15 minutes, use 2 forks to break down the chicken to bite size.

5. Prepare dressing. In a small mixing bowl, whisk 2 teaspoons of olive oil, rice vinegar, hoisin sauce, light soy sauce, ginger or garlic and sesame oil all together.

6. In a large mixing bowl, mix the shredded chicken, carrot, red bell pepper, bean sprout, green leave lettuce, green onion, cilantro and dressing all together.