When the week is rolling on into the weekend we gotta keep it fresh! Salads don’t have to be boring to be healthy and YUMM! Try this Tahini Chicken with Bok Choy and Mango Salad to liven up your mid week!
3 tablespoons tahini (sesame seed paste), well stirred
4 teaspoons honey, divided
4 (4-oz.) skinless, boneless chicken thighs
1 tablespoon canola oil
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
2 tablespoons toasted sesame oil
2 tablespoons unseasoned rice vinegar
1 tablespoon reduced-sodium soy sauce
4 cups thinly sliced baby bok choy
2 cups thinly sliced red cabbage
1 1/2 cups chopped peeled mango
Fresh cilantro leaves
1. Combine tahini and 1 tablespoon honey in a small bowl, stirring with a whisk. Heat a grill pan over medium-high. Rub chicken thighs with canola oil; sprinkle with salt and pepper. Add chicken to pan; cook 4 to 5 minutes on each side or until done. Brush tahini mixture over both sides of chicken; cook 30 seconds on each side or until lightly charred. Remove chicken from pan; cut into 1-inch pieces.
2. Combine remaining 1 teaspoon honey, sesame oil, vinegar, and soy sauce in a large bowl. Add bok choy, cabbage, and mango; toss to coat. Divide salad evenly among 4 bowls; top with chicken. Sprinkle evenly with cilantro. (recipe: cookinglight.com)