Recipe: Orange Sesame Chicken Salad
Last updated: July 22, 2024, at 11:02 a.m. PT
Originally published: July 22, 2024, at 11:02 a.m. PT
![orange_sesame_chicken_salad_750x445_blog_images.jpg](/sites/default/files/styles/node_blog/public/2024-07/orange_sesame_chicken_salad_750x445_blog_images.jpg?h=ae97dba1&itok=HeuTQIW0)
INGREDIENTS
- 2 boneless, skinless, chicken breast
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon Chinese five spice powder
- Salt and Pepper, to taste
- Avocado oil spray
- 1/4 cup toasted sesame oil
- 2 tablespoons honey or maple syrup
- 1/4 cup soy sauce or tamari
- 2 tablespoons rice vinegar
- 3 tablespoons grated fresh ginger
- 3 oranges, divided
- 6 cups shredded cabbage
- 1 cup chopped green onions
- 1/4 cup chopped cilantro
- 1/2 cup slivered almonds, toasted
- 2 tablespoons black sesame seeds
INSTRUCTIONS
- Thinly slice chicken breast and add to a large mixing bowl.
- Add garlic powder, onion powder, five spice powder, and a generous amount of salt and pepper. Toss to evenly coat.
- Place a large non-stick frying pan over medium heat. Spray with avocado oil and once heated, add your chicken. Cook, stirring frequently for 5-10 or until all golden brown and fully cooked. Remove from heat and set aside to cool.
- Into a large salad bowl whisk together sesame oil, maple syrup, soy sauce, rice vinegar, grated ginger, and the zest and juice of one orange.
- Using a paring knife, peel and segment the remaining two oranges and add to dressing.
- Add cabbage, reserved chicken, green onions, cilantro, slivered almonds, and sesame seeds.
- Toss well until thoroughly combined.
SERVES: 4-6
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