Vegetable and Chicken Salad

Step 1

Season the 2 chicken breasts with salt and pepper. Heat 1 tbsp olive oil in a skillet over medium-high heat and cook the chicken until golden and cooked through, about 6-7 minutes per side. Let rest, then slice.

Step 2

Bring a pot of salted water to a boil. Add the 1 head of broccoli, cut into florets, and cook until bright green and tender-crisp, about 3 minutes. Drain and rinse with cold water.

Step 3

In a large bowl, combine the 2 cups shredded purple cabbage, 2 grated carrots, the blanched broccoli, and 2 cups cooked noodles.

Step 4

Whisk together the remaining 2 tbsp olive oil and the juice of 1 lime in a small bowl. Season with salt and pepper.

Step 5

Add the sliced chicken to the bowl, pour over the dressing, and toss everything to coat. Sprinkle with the 1 tbsp sesame seeds before serving.