Sesame Tahini Grilled Chicken Salad
with asparagus / oranges
The marinade for tonight's meal produces a savory, tender chicken to top off a colorful green salad.
Cooking methods: This recipe includes instructions for using the grill or oven. Select your preferred method.
Cooking methods: This recipe includes instructions for using the grill or oven. Select your preferred method.
Tags
Proteins
Cuisines
Ingredients
Chicken and Asparagus Salad:
- Chicken breasts, boneless and skinless - 1 lb , halved to thin
- Sesame Tahini Dressing (ingredients listed separately) - 4 Tbsp + 6 Tbsp
- Asparagus - 1 bunch , trimmed
- Cilantro leaves - 2 Tbsp
- Oranges - 2 , segments
- Sesame seeds, white - 2 tsp
- Baby kale - 8 oz
- Cashews - 1 cup
Sesame Tahini Dressing:
- Ginger, fresh (opt) - 1 tsp , grated
- Tahini - 2 Tbsp
- Vinegar, rice - 2 Tbsp
- Bragg's / coconut aminos - 1 Tbsp
- Chili-garlic sauce (opt) - 1 tsp
- Oil, cooking - 5 Tbsp
Choose Cooking Method
Prep
- Make dressing - Grate ginger. Whisk together ginger, tahini, vinegar, aminos, chili-garlic sauce, and cooking oil. To quickly get a smooth, even dressing you can combine the ingredients in a jar and shake well or use an immersion blender (you can also just whisk well by hand). (Can be done up to 5 days ahead)
- Chicken - Slice in half to thin. Combine with the first portion of Sesame Tahini Dressing. Tenderize with a fork. (Can be done up to 2 days ahead)
- Asparagus - Trim asparagus. (Can be done up to 3 days ahead)
- Cilantro / Oranges - Prep as directed.
Unlock this meal along with hundreds of smart meal plans and never stress about "What's for dinner?" again
Try for freeLearn More
Make
- Heat grill to 425F / 218C degrees, keeping one part over direct heat and one part over indirect heat.
- Remove chicken from marinade, gently shaking off any excess (discard marinade). Lightly season chicken with some salt and pepper.
- Brush grates with some oil and place chicken and asparagus over direct heat. Brush asparagus with some cooking oil and season with some salt as it cooks. Sear chicken and asparagus on both sides until grill marks show. When grill marks show, move chicken and asparagus to indirect heat and continue cooking until asparagus is tender and chicken is cooked through (165F / 74C degrees).
- Slice chicken and chop asparagus.
- Whisk sesame seeds into second portion of dressing. If dressing is too thick to easily drizzle over salad, whisk in some water.
- Assemble salad by making a bed of baby kale. Top kale with oranges, chicken, asparagus, cashews, cilantro, and dressing. Enjoy!
Prep
- Make dressing - Grate ginger. Whisk together ginger, tahini, vinegar, aminos, chili-garlic sauce, and cooking oil. To quickly get a smooth, even dressing you can combine the ingredients in a jar and shake well or use an immersion blender (you can also just whisk well by hand). (Can be done up to 5 days ahead)
- Chicken - Slice in half to thin. Combine with the first portion of Sesame Tahini Dressing. Tenderize with a fork. (Can be done up to 2 days ahead)
- Asparagus - Trim asparagus. (Can be done up to 3 days ahead)
- Cilantro / Oranges - Prep as directed.
Unlock this meal along with hundreds of smart meal plans and never stress about "What's for dinner?" again
Try for freeLearn More
Make
- Heat oven to 425F / 218C. Line a sheet pan with parchment paper or foil. (If using foil brush with some oil or spray with nonstick cooking spray.)
- Remove chicken from marinade, gently shaking off any excess (discard marinade). Lightly season chicken with some salt and pepper.
- Spread chicken out in a single layer on one side of prepared sheet pan. Add asparagus to the other side. Drizzle asparagus with some cooking oil and season with some salt and pepper. Bake until asparagus is tender and chicken is cooked through (165F / 74C degrees), 16 to 20 minutes. (Note: If using thin asparagus, it may cook more quickly; if using very thick spears, it may take longer.)
- Slice chicken and chop asparagus.
- Whisk sesame seeds into second portion of dressing. If dressing is too thick to easily drizzle over salad, whisk in some water.
- Assemble salad by making a bed of baby kale. Top kale with oranges, chicken, asparagus, cashews, cilantro, and dressing. Enjoy!
Reviews
Ratings
0 reviews