📖 Instructions

1. Prepare the chicken: Dice the chicken breasts into small, bite-sized pieces. Season with a pinch of salt and pepper.
2. Cook the chicken: Heat a large skillet over medium-high heat. Add 1 tablespoon of olive oil. Once the oil is hot, add the diced chicken and cook until it's browned and cooked through, about 5-7 minutes. Make sure there's no pink inside – safety first!
3. Prepare the cauliflower rice: If you're using fresh cauliflower, wash it thoroughly and cut it into florets. Use a food processor or a box grater to rice the cauliflower. Alternatively, you can purchase pre-riced cauliflower from the store.
4. Cook the cauliflower rice: In the same skillet you used for the chicken, add the cauliflower rice. Cook for about 5-7 minutes, stirring occasionally, until it's slightly softened but still has a bit of bite.
5. Prep the veggies: While the chicken and cauliflower rice are cooking, chop the bell pepper, cucumber, and red onion into small, even pieces. Mince the fresh cilantro.
6. Make the dressing: In a small mixing bowl, whisk together the soy sauce, rice vinegar, sesame oil, honey, and grated ginger until well combined. Taste and adjust seasonings as needed – maybe a tiny bit more honey if you like it sweet!
7. Combine the ingredients: In a large mixing bowl, combine the cooked chicken, cauliflower rice, chopped bell pepper, cucumber, red onion, and cilantro.
8. Add the dressing: Pour the dressing over the salad and toss gently to ensure everything is evenly coated.
9. Garnish and serve: Sprinkle sesame seeds over the salad. Serve immediately or chill in the refrigerator for later. I sometimes add a wedge of lime, just for that little extra somethin' somethin'.