Sesame Chicken Salad
Overview
Prep Time: 20 min • Cook Time: 15
Total Time: 35 min
makes 4 servings
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what you’ll need:
For the chicken marinade
1 1/2 lbs chicken thighs, cubed
1/3 cup coconut aminos
1 tbsp honey
1 tsp sesame oil
1/2 tbsp minced garlic
1/2 tsp pepper
for the dressing
2 tbsp honey
1/2 cup almond butter
1/3 cup coconut aminos
1 tbsp sesame oil
1 tsp ginger powder
1 tbsp minced garlic
2 tbsp rice vinegar
For the bowls
Shredded iceberg lettuce
Cabbage slaw mix
Shredded carrots
Cilantro, chopped
Green onion, sliced
Sliced red bell pepper, sliced
Sliced almonds
Sesame seeds
Instructions:
In a large bowl, add the cubed chicken and all the chicken marinade ingredients. Mix well and refrigerate while you prepare the dressing.
Next, make the dressing. Add all the dressing ingredients to a blender and blend on high until smooth. Pour the dressing into a jar or a bowl and set it in the fridge until you're ready to assemble the bowls.
Preheat a pan to medium-high heat. Once hot, add the chicken along with the marinade juices.
Cook for about 10-12 minutes, stirring occasionally, until fully cooked, the juices have evaporated, and the chicken is nice and crispy.
Now it's time to assemble! In a bowl, add as much as you want of the following: iceberg lettuce, cabbage slaw, shredded carrots, sliced red bell pepper, chopped cilantro, sliced green onion, and sliced almonds.
Pour some of the dressing in and give it a good stir. Then add the sesame chicken, a little more dressing, and top with some sesame seeds. Enjoy!
