Honey Sesame Soy Chicken Salad
Ingredients
Dressing:
- 3 tbs tahini
- 2 tbs ginger, minced
- 1 large clove garlic, minced
- 2 small limes, juiced
- 2 tbs rice vinegar
- 2 tbs honey
- 3 tbs toasted sesame oil
- 3 tbs olive oil
- salt to taste
Chicken:
- 1.5 lb boneless skinless chicken thighs
- 2 tbs low sodium soy sauce
- 2 tbs sesame oil
- 2 tbs honey
- 1/2 tsp of each: garlic powder, onion powder, chili powder, dried oregano
- salt to taste
Salad:
- 1/2 head red cabbage, thinly sliced
- 1 yellow bell pepper, thinly sliced
- 1 red bell pepper, thinly sliced
- 1 large cucumber, thinly sliced
- 1 carrot, julienned
- 4 scallions, thinly sliced
- 1/3 cup cilantro, chopped
- 1/2 cup salted peanuts, chopped
Instructions
Marinate Chicken:
- In a large bowl, whisk together the soy sauce, oil, honey and seasonings. Add the the chicken to the bowl, toss to coat all, cover and refrigerate while you prep your salad ingredients and dressing.
Dressing:
- Whisk together your ingredients until smooth. May need to add water (1 tbs at a time) to reach desired drippy consistency. Taste and adjust honey, salt or tang as needed.
Cook Chicken:
- Heat a large skillet on medium high. Once hot, add the chicken pieces in and cook for about 5-6 minutes per side or until internal temperature reads 165° F. Remove from the pan and transfer to a cutting board to rest for 5 minutes. Slice thin and toss with the rest of your salad ingredients. Top with dressing and enjoy!
Notes
Use tamari instead of soy sauce to make it a gluten free dish.
Use tofu instead of chicken to make it a vegan dish.
If you don't like peanuts, you can sub in cashews or sunflower seeds.
Nutrition
Calories: 757kcal | Carbohydrates: 39g | Protein: 43g | Fat: 50g | Saturated Fat: 8g | Polyunsaturated Fat: 16g | Monounsaturated Fat: 23g | Trans Fat: 1g | Cholesterol: 162mg | Sodium: 568mg | Potassium: 1141mg | Fiber: 7g | Sugar: 24g | Vitamin A: 4059IU | Vitamin C: 77mg | Calcium: 138mg | Iron: 4mg