Toasted Sesame Chopped Chicken Salad
    Servings
    8
    Servings
    8
    Ingredients
    FOR THE CHICKEN:
    • 2lbs chicken breast(organic, boneless, skinless)
    • 1tablespoon macadamia nut oil
    • 2tablespoons garlic(minced, fresh)
    • 2tablespoons ginger(minced fresh)
    • 3 limescut in half
    FOR THE SALAD MIX:
    • 2cups naval oranges(about 3 peeled and medium dice)
    • 1/2cup sesame seeds(toasted)
    • 1head iceberg lettuce(about 4 cups shredded)
    • 1small head red cabbage(about 2 cups shredded)
    • 1bunch watercress leaves(about 2 cups chopped just once or twice)
    • 2cups basil leaves(roughly chopped or ripped)
    • 1bunch cilantro leaves(about 2 cups roughly chopped)
    • 2cups bean sprouts
    • 2cups cucumber(julienned or small dice)
    • 1cup red bell pepper(julienned or small dice)
    • 1bunch green onions(about 2 cups finely chopped)
    • 1cup shredded carrots
    FOR THE DRESSING: (2 tablespoons per serving)
    • 1/4cup tamari sauce, low sodium(gluten free soy sauce)
    • 1 sardine(or 2 anchovy filets or 1 tablespoon fish sauce, no sugar)
    • 1/4cup rice vinegar
    • 1/4cup toasted sesame oil
    • 1tablespoon ginger, fresh
    • 1tablespoon garlic, fresh
    • 2tablespoons lime juice
    • 3 green onions(about 1/2 cup)
    • 1/2bunch cilantro(about 1/2 cup)
    • 1 naval orange – juice & zest
    • 1teaspoon black sesame seeds
    Instructions
    Main Instructions:
    1. Preheat oven to 375F (convection roast is ideal).
    2. Line a rimmed cookie sheet with parchment paper. On the sheet, toss the chicken breasts with the macadamia nut oil, garlic, and ginger. Lay out and add the cut limes to roast. Cook about 15-20 minutes depending on your oven. The chicken should be tender and juicy and not necessarily browned.
    3. Remove the chicken from the oven and allow to cool about 20 minutes. Once cooled, shred with fingers or a fork and then squeeze the juice of the roasted limes and toss with the chicken. Set aside for service or refrigerate for later.
    4. Clean the peel off the navel oranges, cut a small section of the center out to remove seeds. Chop the oranges medium dice size. Set aside.
    5. Sesame seeds can either be toasted stove top in a small sauté pan, or on a sheet pan in the oven. Either way, they toast fast and may need to be stirred a bit. Watch them and toast until they are just a light golden brown. (Note: buy toasted sesame seeds only if they have been dry roasted. They tend to be fresher and tastier if you do it yourself).
    6. In a large bowl, chop and shred all the salad greens, herbs, and vegetables.
    7. To serve, platter the greens, top with orange pieces, then shredded chicken, and finally toasted sesame seeds on top. Dressing on the side.
    For The Dressing:
    1. In a blender, combine the tamari sauce, sardine, rice vinegar, toasted sesame oil, ginger, garlic, lime juice and green onion. Blend until smooth.
    2. Add cilantro, zest & juice of orange and pulse until cilantro is small bits of green throughout.
    3. Finish by adding black sesame seeds and pulse just once or twice.
    Recipe Notes

    Another recipe from Chef Honor Harvey.

     

    Print Recipe
    Toasted Sesame Chopped Chicken Salad
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    Servings
    Ingredients
    FOR THE CHICKEN:
    • 2 lbs chicken breast (organic, boneless, skinless)
    • 1 tablespoon macadamia nut oil
    • 2 tablespoons garlic (minced, fresh)
    • 2 tablespoons ginger (minced fresh)
    • 3 limes cut in half
    FOR THE SALAD MIX:
    • 2 cups naval oranges (about 3 peeled and medium dice)
    • 1/2 cup sesame seeds (toasted)
    • 1 head iceberg lettuce (about 4 cups shredded)
    • 1 small head red cabbage (about 2 cups shredded)
    • 1 bunch watercress leaves (about 2 cups chopped just once or twice)
    • 2 cups basil leaves (roughly chopped or ripped)
    • 1 bunch cilantro leaves (about 2 cups roughly chopped)
    • 2 cups bean sprouts
    • 2 cups cucumber (julienned or small dice)
    • 1 cup red bell pepper (julienned or small dice)
    • 1 bunch green onions (about 2 cups finely chopped)
    • 1 cup shredded carrots
    FOR THE DRESSING: (2 tablespoons per serving)
    • 1/4 cup tamari sauce, low sodium (gluten free soy sauce)
    • 1 sardine (or 2 anchovy filets or 1 tablespoon fish sauce, no sugar)
    • 1/4 cup rice vinegar
    • 1/4 cup toasted sesame oil
    • 1 tablespoon ginger, fresh
    • 1 tablespoon garlic, fresh
    • 2 tablespoons lime juice
    • 3 green onions (about 1/2 cup)
    • 1/2 bunch cilantro (about 1/2 cup)
    • 1 naval orange - juice & zest
    • 1 teaspoon black sesame seeds
    Servings
    Ingredients
    FOR THE CHICKEN:
    • 2 lbs chicken breast (organic, boneless, skinless)
    • 1 tablespoon macadamia nut oil
    • 2 tablespoons garlic (minced, fresh)
    • 2 tablespoons ginger (minced fresh)
    • 3 limes cut in half
    FOR THE SALAD MIX:
    • 2 cups naval oranges (about 3 peeled and medium dice)
    • 1/2 cup sesame seeds (toasted)
    • 1 head iceberg lettuce (about 4 cups shredded)
    • 1 small head red cabbage (about 2 cups shredded)
    • 1 bunch watercress leaves (about 2 cups chopped just once or twice)
    • 2 cups basil leaves (roughly chopped or ripped)
    • 1 bunch cilantro leaves (about 2 cups roughly chopped)
    • 2 cups bean sprouts
    • 2 cups cucumber (julienned or small dice)
    • 1 cup red bell pepper (julienned or small dice)
    • 1 bunch green onions (about 2 cups finely chopped)
    • 1 cup shredded carrots
    FOR THE DRESSING: (2 tablespoons per serving)
    • 1/4 cup tamari sauce, low sodium (gluten free soy sauce)
    • 1 sardine (or 2 anchovy filets or 1 tablespoon fish sauce, no sugar)
    • 1/4 cup rice vinegar
    • 1/4 cup toasted sesame oil
    • 1 tablespoon ginger, fresh
    • 1 tablespoon garlic, fresh
    • 2 tablespoons lime juice
    • 3 green onions (about 1/2 cup)
    • 1/2 bunch cilantro (about 1/2 cup)
    • 1 naval orange - juice & zest
    • 1 teaspoon black sesame seeds
    Votes: 0
    Rating: 0
    You:
    Rate this recipe!
    Add to Meal Plan:
    This recipe has been added to your Meal Plan
    Add to Shopping List
    This recipe is in your Shopping List
    Instructions
    Main Instructions:
    1. Preheat oven to 375F (convection roast is ideal).
    2. Line a rimmed cookie sheet with parchment paper. On the sheet, toss the chicken breasts with the macadamia nut oil, garlic, and ginger. Lay out and add the cut limes to roast. Cook about 15-20 minutes depending on your oven. The chicken should be tender and juicy and not necessarily browned.
    3. Remove the chicken from the oven and allow to cool about 20 minutes. Once cooled, shred with fingers or a fork and then squeeze the juice of the roasted limes and toss with the chicken. Set aside for service or refrigerate for later.
    4. Clean the peel off the navel oranges, cut a small section of the center out to remove seeds. Chop the oranges medium dice size. Set aside.
    5. Sesame seeds can either be toasted stove top in a small sauté pan, or on a sheet pan in the oven. Either way, they toast fast and may need to be stirred a bit. Watch them and toast until they are just a light golden brown. (Note: buy toasted sesame seeds only if they have been dry roasted. They tend to be fresher and tastier if you do it yourself).
    6. In a large bowl, chop and shred all the salad greens, herbs, and vegetables.
    7. To serve, platter the greens, top with orange pieces, then shredded chicken, and finally toasted sesame seeds on top. Dressing on the side.
    For The Dressing:
    1. In a blender, combine the tamari sauce, sardine, rice vinegar, toasted sesame oil, ginger, garlic, lime juice and green onion. Blend until smooth.
    2. Add cilantro, zest & juice of orange and pulse until cilantro is small bits of green throughout.
    3. Finish by adding black sesame seeds and pulse just once or twice.
    Recipe Notes

    Another recipe from Chef Honor Harvey.