This colorful and flavorful entrée salad comes together in no time at all, and is a super healthy dinner idea. 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!

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