Honey-Sesame Chicken Salad
edamame / cashews

Name: Honey-Sesame Chicken Salad
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 1 lb Chicken breasts, boneless and skinless; 1 Bell peppers, red, chopped; 2 Oranges, large, segments; 2 Tbsp Green onions / scallions, chopped; 1 Tbsp Cooking oil; 1 Tbsp Sesame seeds, white; 5 oz Salad greens of choice; 1 cup Edamame, shelled; 1/2 cup Cashews, roasted / unsalted; 1 clove Garlic; 1 tsp Sugar, light brown (sub honey); 1 Tbsp Soy sauce, low-sodium; 2 tsp Rice vinegar; 1 tsp Toasted sesame oil; 1/4 cup Cooking oil; 3 Tbsp Soy sauce, low-sodium; 3 Tbsp Honey; 1 Tbsp Rice vinegar

Active: 25 Total: 25

Original GF Paleo Vegetarian

This Asian-inspired salad is loaded with protein from sweet and savory sesame chicken, edamame and crunchy cashews.

Ingredients

Metric

Servings:

Honey-Sesame Chicken Salad:

Chicken breasts, boneless and skinless - 1 lb
Bell peppers, red - 1 , chopped
Oranges, large - 2 , segments
Green onions / scallions - 2 Tbsp , chopped
Cooking oil - 1 Tbsp
Sesame seeds, white - 1 Tbsp
Salad greens of choice - 5 oz
Edamame, shelled - 1 cup
Cashews, roasted / unsalted - 1/2 cup

Basic Asian Vinaigrette:

Garlic - 1 clove
Sugar, light brown (sub honey) - 1 tsp
Soy sauce, low-sodium - 1 Tbsp
Rice vinegar - 2 tsp
Toasted sesame oil - 1 tsp
Cooking oil - 1/4 cup

Honey-Sesame Marinade:

Soy sauce, low-sodium - 3 Tbsp
Honey - 3 Tbsp
Rice vinegar - 1 Tbsp

Prep

Prep and marinate chicken - Slice chicken against the grain into 1/2" / 1.2 cm slices. Whisk together all ingredients listed under marinade. Pour over chicken and allow to marinate in refrigerator for at least 30 minutes or overnight. (Can be done up to 1 day ahead)
Make vinaigrette - Mince garlic. Whisk together garlic, sugar, soy sauce, rice vinegar and sesame oil. Slowly add oil while whisking. (Can be done up to 5 days ahead and refrigerated)
Red peppers / Oranges / Green onions - Prep as directed. (Can be done up to 3 days ahead)

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Make

Heat a saute pan or wok over medium heat. Add oil. When oil begins to shimmer, use tongs or a slotted spoon to transfer chicken to the pan (be careful - the hot oil may sizzle a bit). Reserve marinade. Cook chicken without stirring until the bottom begins to brown, ~5 minutes. Use a spatula to flip chicken over and cook the other side. When chicken is nearly cooked through, add remaining marinade and sesame seeds and continue cooking until marinade thickens and coats chicken.
If using frozen edamame, microwave according to instructions to defrost / warm up.
Assemble salads by tossing salad greens with edamame, cashews, red peppers and oranges. Top with sesame chicken and green onions. Drizzle dressing over the top just before serving and enjoy!

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