Marinate chicken breast in soy sauce, sesame oil, and ginger.
Grill or pan-fry until cooked through and slightly charred.
Slice the chicken into thin strips.
Toss fresh mixed greens with shredded carrots and red cabbage.
Add sliced cucumbers and bell peppers for crunch.
Drizzle with a sesame vinaigrette dressing.
Top with the sliced chicken and toasted sesame seeds.
Sprinkle with chopped scallions for a pop of color.