Ingredients
Scale
- 2–3 chicken breasts
- 1 heaping tablespoon tahini
- 1 tablespoon olive oil
- 1 teaspoon sriracha (or more to make it spicer)
- 1 garlic clove, minced
- 1/2 lime, juice
- salt and pepper, to taste
- hot water
- 1 head romaine lettuce
- 1 large handful arugula
- 1 small cucumber, sliced thinly
- 1 small bunch cilantro, roughly chopped or pulled apart
- fresh mint sprigs
- cashews or peanuts, to garnish (I didn’t use nuts this time)
Marinade
- 1/4 cup tamari or soy sauce
- 2 teaspoons fish sauce
- 1 teaspoon sesame oil
- 1 heaping tablespoon brown sugar or maple syrup
- 2 garlic cloves, minced
- 1 inch fresh ginger, roughly chopped
Pickled Vegetables
- 1/3 cup apple cider vinegar
- 2 tablespoons maple syrup
- 1/2 teaspoon each salt and pepper
- 2 garlic cloves, mashed
- 1/2 red onion, sliced thinly
- 1 carrot, sliced thinly
- 1 jalapeno, sliced thinly
Instructions
- To marinade the chicken, place all the marinade ingredients in a container with a lid. Nestle the chicken breasts into the marindae and put the lid on the container. Let it sit in your refrigerator for 4-24 hours.
- To make the pickled vegetables, place all the ingredients into a small glass jar with a lid. Make sure the vegetables are covered with the pickling liquid. Let sit in your refrigerator for 4-24 hours, along with the chicken.
- When you are ready to cook the chicken, heat an enamel or cast iron skillet up over medium/high heat. When the pan is hot, remove the chicken from the marinade and place it in the pan (give each chicken breast space between each other). Cook for 6-8 minutes and then flip over. Turn the heat down to low and cover the pan. Cook for 4 minutes. Remove the chicken from the pan and place on a cutting board to cool for 10 minutes.
- Mix the salad ingredients together in small jar (tahini, olive oil, srirachs, garlic, lime juice and a pinch of salt and pepper). The mixture will be thick, add 1 tablespoon of hot/boiling water and mix until it is fully combined. Add more hot water until desired consistency is made.
- To assemble the salad, place the greens in a shallow bowl or plate. Place the cucumbers, cilantro, mint and nuts (if using) on the top of the greens.
- Thinly slice the chicken and place in the salad. Use a fork to remove the pickled vegetables from the liquid and place around the salad.
- Serve with the tahini sriracha dressing.
Notes
If you remember, you can flip the chicken breasts over 1/2 way through your marinade time. Don’t worry if you don’t have time or forget, it will still taste amazing.
For the pickled vegetables, I like using a small mason jar with a lid. This ensures that all the vegetables will be covered with the pickling liquid.
- Prep Time: 20
- Cook Time: 10
- Category: salad
- Method: stove-top
- Cuisine: salad