Sesame Orange Chicken Salad

Ingredients

• 2 tablespoons reduced sodium soy sauce
• 1-2 tablespoons lime juice
• 1 tablespoon toasted sesame oil
• 1 tablespoon olive oil
• 1 pound boneless skinless chicken breasts
• 3-4 tablespoons tahini
• 2 tablespoons reduced-sodium soy sauce
• 2 tablespoons honey (or to taste)
• 1 tablespoon lime juice
• 1 tablespoon toasted sesame oil
• 1 teaspoon freshly grated ginger (or 1/2 to 1 teaspoon ground ginger, or to taste)
• 1 teaspoon salt (or to taste)
• 1/2 teaspoon freshly ground black pepper (or to taste)
• 1/2 teaspoon garlic powder (or to taste)
• 2 cups thinly sliced Napa or green cabbage (or use a 12 to 14-ounce bag coleslaw mix with red & green cabbage and carrots)
• 1 cup thinly sliced red cabbage
• 1 small red bell pepper (thinly sliced)
• 1/2 cup carrots (in matchsticks)
• 2 to 3 small mandarin oranges
• 2 green onions (trimmed and sliced into thin rounds)
• 1/4 cup sliced almonds (toasted if desired (or use cashews, peanuts, or sesame seeds))
• 3-4 tablespoons fresh cilantro (finely minced)

Instructions

1. 1

   Chicken - To large bowl, combine the soy sauce, lime juice, sesame and olive oils, whisk to combine, add the chicken, and allow it to marinate on your countertop for about 15-20 minutes while you're making the dressing and slicing the fresh ingredients for the salad.When you're ready to cook it, to a large skillet, add 1 tablespoon olive oil, remove the chicken from the bowl with tongs (discard the marinade), place the chicken into the skillet, and cook over medium-high heat for about 7-9 minutes, flipping once midway. Cooking Tips - Chicken is done when it reaches 165F as measured with a thermometer. Cooking time will vary dramatically based on the thickness of the chicken but for thin-sliced chicken, about 4 minutes per side is what works for me. Set the cooked chicken aside on cutting board to rest before slicing.

2. 2

   Dressing - To a small bowl, add all the ingredients, whisk to combine, and taste. Make any necessary flavor adjustments, as desired. Flavor Tips - This is a highly personal flavor combo so add whatever you think it needs. If it tastes at all flat or boring, I recommend salt. And/or more lime juice, and honey if you prefer it a bit sweeter. For a bit of a kick, red pepper flakes are a nice touch. When you're happy with it, set it aside momentarily or if you're making this in advance, transfer to a small mason jar with a lid or container with a lid and refrigerate. Dressing will keep airtight in the fridge for up to 1 week.

3. 3

   Salad - To a large platter or serving bowl, add the cabbage, bell pepper, carrots, oranges, green onions, almonds (or other nuts), and cilanto. Optional Toasting - If desired and you want to toast the nuts, add them to a dry skillet and toast them for a couple minutes over medium-low heat, making sure to shake the pan and stir nearly continuously so they don't burn.

4. 4

   Assembly - Add the sliced chicken to the salad, drizzle the dressing to taste, and serve! Optionally garnish with extra sesame seeds, red pepper flakes, salt and pepper, other fresh herbs such as basil or parsley, etc. and to taste.