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!

(To view this recipe, click on the following link: https://www.yahoo.com/news/tahini-chicken-bok-choy-mango-070240574.html )

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