Cook the chicken breast by poaching in simmering water for 15-20 minutes or grilling for 6-7 minutes per side until cooked through. Let it rest before slicing.

Chop the romaine lettuce, add shredded carrots and sliced bell peppers. Rinse vegetables under cold water.

In a small bowl, combine soy sauce, sesame oil, rice vinegar, honey, and crushed red pepper flakes. Whisk until smooth.

In a large bowl, combine the chopped vegetables, sliced chicken, and toasted almonds or sunflower seeds.