Sesame Chicken Salad

by

Ingredient:

  • 2 tbsps Sesame Paste
  • 2 tsp Raw Honey (divided)
  • 1 lb Chicken Thighs (boneless, skinless)
  • 1 tbsp Extra Virgin Olive Oil
  • 1/8 tsp Sea Salt
  • 2 tbsps Sesame Oil
  • 2 tbsps Coconut Aminos
  • 1 tsp Lime Juice
  • 8 cups Mixed Greens (chopped)
  • 1Red Bell Pepper (thinly sliced)
  • 1/4 cup Cilantro (optional, chopped)

Directions:

Recipe make 4 servings

  • Mix the Sesame Paste with half of the honey in a small bowl.

  • Rub the chicken thighs with olive oil and sea salt and heat a skillet over medium heat. Cook the chicken for 5 to 6 minutes per side or until cooked through. Brush the tahini mixture on both sides of the chicken and cook for an additional 1 minute per side. Remove and set aside. Once cool, chop into cubes.

  • Mix the sesame oil, coconut aminos, lime juice and the remaining honey together.

  • Add the Spring Mix and bell pepper to a large bowl and toss with the sesame oil dressing. Top with the chicken and cilantro, if using. Divide evenly between bowls and enjoy!

Calories per serving: 306

  • Fat 19g
  • Carbs 8g
  • Fiber 2g
  • Sugar 4g
  • Protein 25g
  • Cholesterol 107 mg
  • Sodium 360 mg

Recipe adapted from That Clean Life

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Patty Martin

Registered Dietitian Nutritionist

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