Prep the chicken. Use leftover roasted or rotisserie chicken, or quickly grill or pan-sear seasoned chicken breasts or thighs. Let it rest, then slice or shred into bite-size pieces.

Toast your sesame seeds. In a dry skillet over medium heat, toast sesame seeds for 2–3 minutes until fragrant. Stir often so they don’t burn. Set aside to cool.

Shake up the dressing. In a jar, combine soy sauce, rice vinegar, sesame oil, neutral oil, honey, ginger, garlic, lime juice, and chili sauce if using. Add a pinch of black pepper. Seal and shake until smooth and emulsified. Taste and adjust sweetness, acidity, and heat.

Prep the vegetables. Chop the greens, shred the cabbage and carrots, and slice the bell pepper, cucumber, and green onions. Roughly chop the cilantro.

Toss the base. In a large bowl, combine greens, cabbage, carrots, and half the green onions and cilantro. Drizzle with a few tablespoons of dressing and toss until lightly coated.

Add protein and color. Top with chicken, red bell pepper, cucumber, edamame, and the remaining herbs. Drizzle on more dressing to taste and gently toss again.

Finish with crunch. Sprinkle toasted sesame seeds and your crunchy topping of choice. Give one last light toss, or plate first and finish with toppings for presentation.

Serve immediately. Add a final squeeze of lime, a tiny drizzle of sesame oil, and extra chili sauce if you like it spicy.