Growing up, my best friend’s mom would always make this sesame chicken chopped salad. It was what she always brought to gatherings and what she always made us... Read More
Ingredients
For the Dressing:
INGREDIENT
1/3 cup coconut aminos
1/4 cup red wine vinegar (or apple cider vinegar)
3 tablespoons avocado oil
2 tablespoons toasted sesame oil
2 tablespoons minced ginger
1 teaspoon onion powder
1 teaspoon salt
1/2 teaspoon pepper
For the Salad:
1.5 pounds boneless, skinless chicken thighs
4 diced green onions (can sub for 1/2 red onion finely diced)
1/2 large green cabbage, thinly sliced, or one whole green cabbage if it’s small
1/2 red cabbage, thinly sliced
2 cups shredded or matchstick carrots
1 cup sliced almonds
1 can Mandarin oranges (no sugar/syrup – check labels!)
1/2 cup chopped and loosely packed cilantro
1 tablespoon black sesame seeds
1 tablespoon white sesame seeds
Instructions
Combine all the ingredients for the dressing in a bowl
In a plastic baggie, add about 3-4 tablespoons of dressing with the chicken
Allow to marinate for at least a half hour
Add chicken with the dressing into a large skillet and cook over medium heat for 6-8 minutes on each side or until cooked thoroughly or grill
Allow to cool to room temperature before chopping and adding to the salad
Combine all other salad ingredients besides dressing and chicken in a large bowl
FULL RECIPE
