Tahini Chicken with Bok Choy and Mango Salad

By tonya370

Recipe adopted from Cooking Light magazine; Oct 2017

Ingredients

• Optional:
• 3 Tbsp tahini
• 4 tsp honey
• 4 skinless, boneless chicken thighs
• 1 Tbsp canola oil
• 1/2 tsp salt
• 1/4 tsp pepper
• 2 Tbsp toasted sesame oil
• 2 Tbsp seasoned rice vinegar
• 1 Tbsp soy sauce
• 4 cups sliced bok choy
• 2 cups sliced red cabbage
• 1 1/2 cups chopped peeled mango
• fresh cilantro leaves
• pea pods, cucumbers, tomatoes, pomegranate seeds, toasted sliced almonds

Preparation

Step 1

Combine tahini and 1 Tbls honey in a small bowl, stirring with a whisk. Heat a grill pan over medium-high. Rub the 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 until lightly charred. Remove chicken from pan; cut into 1-inch pieces.

While chicken cooks, combine remaining 1 tsp honey, sesame oil, vinegar and soy sauce in a large bowl. Add bok choy, cabbage and mango (any other optional veggies); toss to coat. Divide salad evenly among 4 bowls; top with chicken. Sprinkle with cilantro and almonds.