Prep your produce and chicken so everything is ready to assemble. Thinly slice the cucumber, julienne the carrot, roughly chop the cilantro, and measure out the greens and blanched snap peas. Having ingredients prepped keeps assembly fast and prevents overcooking delicate greens.

Toast the sesame seeds in a dry skillet over medium heat for 1–2 minutes, shaking the pan frequently until fragrant and just golden. Toasting blooms the nutty oils in sesame seeds and adds an aromatic crunch that elevates the finished salad. Transfer to a small bowl to cool.

Make the dressing: in a small bowl or jar whisk together 1 tbsp sesame oil, 1 tbsp coconut aminos, juice of 1 lime (about 2 tbsp), and the minced garlic if using. Taste and season with a pinch of kosher salt and a few grinds of black pepper. The sesame oil provides fat and aroma, coconut aminos bring umami and mild sweetness, and lime brightens the whole dressing—whisking emulsifies the oil with the liquid so it clings to the salad.

Warm the shredded chicken (optional): heat 1 tsp neutral oil in a skillet over medium-high heat until shimmering, add the shredded chicken and toss for 1–2 minutes only—just until warmed through. Warming the chicken releases some of its savory aroma and helps it absorb more of the dressing; don’t overcook or it will dry out. Alternatively, use the chicken cold if you prefer.

Lightly toss the warm (or cold) shredded chicken with about two-thirds of the dressing in a bowl. Let it sit for 2–3 minutes so the chicken can absorb flavor. Marinating briefly in the dressing allows the sesame and lime to penetrate the strands of chicken and keeps flavor consistent in every bite.

Build the salad: divide the mixed greens between two plates or a large serving bowl. Arrange the blanched snap peas, sliced cucumber and julienned carrot over the greens. Scatter the dressed shredded chicken on top. Spoon the remaining dressing over the whole salad in a light stream to avoid wilting the greens; you can always add more to taste.

Finish: sprinkle the toasted sesame seeds and chopped cilantro over the salad. Add cracked black pepper and a final squeeze of lime if desired. The seeds add texture, cilantro adds bright herbal lift, and the final lime squeeze sharpens the flavors.

Serve immediately so the greens stay crisp. If you must refrigerate, keep the dressing and chicken separate and toss just before serving to preserve texture.