Chicken

NutritionSortLoading...
Loading...

1 pound boneless skinless chicken breast

¼ cup low sodium soy sauce or coconut aminos

2 cloves garlic, minced

2 tablespoons brown sugar or coconut sugar

1 tablespoon tahini

1 tablespoon sesame oil (preferably toasted sesame oil)

1 tablespoon rice vinegar

1 tablespoon fresh grated ginger

1 tablespoon sesame seeds

½ teaspoon red pepper flakes

Select allAdd

Salad

SortLoading...
Loading...

4 cups shredded green cabbage

2 cups shredded red cabbage

½ cup diced green onion

¾ cup freshly diced cilantro

1 cup shredded carrots (bagged or cut into matchsticks for excellent crunch!)

1 red bell pepper, thinly julienned

1 jalapeno, seeded and diced

Select allAdd

SortLoading...
Loading...

Sesame Dressing

2 tablespoons toasted sesame oil

2 tablespoons olive oil

2 tablespoons reduced sodium soy sauce (or sub coconut aminos)

3 tablespoons rice vinegar

1 ½ tablespoons pure maple syrup

2 cloves garlic, finely minced

1 tablespoon freshly minced ginger

Optional if you want a creamy dressing: add 1 tablespoon tahini or cashew butter

Select allAdd

SortLoading...
Loading...

For serving:

⅓ cup toasted sliced almonds

⅓ cup roasted cashews halves

Sesame seeds

Extra cilantro

Extra green onion

A few jalapeno slices

Optional: Crispy wonton strips

Select allAdd

1. In a large bowl, whisk together the soy sauce, garlic, brown sugar, tahini, sesame oil, rice vinegar, ginger, sesame seeds and red pepper flakes. Add chicken, then cover and place in the fridge for roughly 30 minutes or up to 24 hours. Then bake or grill your chicken however you like. Garnish with sliced green onion and additional sesame seeds.

2. To grill: Preheat the grill to 400 degrees F. Grill chicken for about 6-8 minutes per side; chicken is done when a meat thermometer reads 165 degrees F. Time will vary depending on the size of your chicken breast.

3. Marinate the chicken using this grilled sesame chicken recipe.

4. Make the sesame ginger dressing. Set aside.

5. Assemble the salad together: in a large bowl, add the green and red cabbage, green onion, cilantro, carrots, bell pepper and jalapeno. Pour dressing all over the salad and toss to combine and coat all the veggies. Cover and set aside while you bake or grill your chicken according to the recipe.

6. Serve the salad: add salad to a large platter. Garnish with toasted sliced almonds, cashews, extra cilantro, a sprinkle of sesame seeds, a few jalapeno slices and some additional chopped green onion, if desired. I also love adding crispy wonton strips but that’s totally optional. Dig in! Serves 4 as a hearty main dish or 6 as a side dish.