This colorful and flavorful entree salad comes together in no time at all! The base is crunchy bok choy and red cabbage, along with cubes of sweet ripe mango; and the dressing? An Asian-inspired vinaigrette made with a touch of honey, rice vinegar, soy sauce and toasted sesame oil. The chicken cooks quickly on the grill pan seeing that they are boneless, skinless chicken thighs; seared first on both sides then glazed with a tasty mixture of honey and tahini, or sesame paste. The tahini gives an underlying richness to the chicken, which you then cube and place a top your gorgeous and healthy salad base!
(To view this recipe, click on the following link: http://www.cookinglight.com/recipes/tahini-chicken-bok-choy-mango-salad)
‘Tahini Chicken with Bok Choy & Mango Salad’
Tagged: bok choy, bok choy and mango salad, chicken thighs, Cooking Light, Cooking Light magazine, entree salad, mango, red cabbage, rice vinegar, sesame oil, soy sauce, tahini, tahini chicken, tahini paste