Ingredients:
Grilled Chicken
1 tablespoon extra-virgin olive oil
1 pound boneless skinless chicken breasts (2 to 3 breasts)
3/4 teaspoon sea salt
Sesame-Ginger Salad Dressing
2/3 cup tahini
1/3 cup orange or mandarin orange juice
1/3 cup rice wine vinegar or apple cider vinegar
1/4 cup tamari soy sauce
3 tablespoons date syrup or honey
2 teaspoons lime juice
1 teaspoon grated gingerroot
3/4 teaspoon sea salt
Salad
1 (12-ounce) bag tri-color coleslaw mix*
4 fresh mandarin oranges, peeled, thinly sliced crosswise
2 scallions, green and white parts, thinly sliced
1/4 cup packed small fresh cilantro sprigs
1/3 cup sliced or slivered almonds, pan-toasted
Instructions:
1. Heat a grill-pan or grill over medium-high. Brush chicken with olive oil and sprinkle
with salt. Grill until well done (165°F internal temperature), about 6 minutes per
side. Let stand for 5 to 10 minutes. Dice or thinly slice. Cool for 30 minutes—or make
in advance and chill. (Makes 14 ounces cooked.)
2. In a medium bowl, whisk together all Sesame-Ginger Salad Dressing ingredients.
3. In four (2-cup capacity) widemouthed mason jars, evenly divide the ingredients and
layer in this order (if you’re eating soon): Sesame-Ginger Salad Dressing, coleslaw
mix, Grilled Chicken cubes, oranges, scallions, cilantro, and almonds. Or, if you’re
stashing in the fridge for 2 to 3 days, layer in the chicken before the coleslaw mix to
let it soak up some dressing.
4. To enjoy, pour all salad jar contents into a bowl; stir to evenly combine. Hint: For a
heartier entrée (and since this is plenty saucy!), serve over cold noodles, grains, or salad
greens. Keep chilled in the refrigerator for up to 3 days.
Serves: 4
Protein: 30.5g
Calories: 452