This Lemon-Ginger Sesame Chicken Salad is not an exact science.
I threw it together today with some healthy ingredients I had on hand.You can switch out vegetables, use a meat substitute, use different spices, or subtract the noodles if you like.
I use mostly approximations in much of my cooking. If you’re not BAKING something, there’s no need to be exact.
Anything goes, really.
Lemon-Ginger Sesame Chicken Salad
- 1 pkg. of fresh boneless, skinless chicken tenderloins
- approx 1 tbsp of melted/warmed Coconut oil (I used Ziggy Marley’s CocoMon Lemon-Ginger Coconut Oil)
- 1 tbsp dried or fresh chopped cilantro
- a few dashes of sea salt
- fresh ground black pepper, to taste
- approx 1/2 tbsp rice vinegar
- approx 1 tbsp sesame oil
- approx 1 tbsp sesame seeds
- fresh or frozen(thawed) chopped broccoli (lots!)
- a whole lot of sliced organic carrots
- 2 tsp fresh lemon juice
- 1 tsp dried ginger(add an extra tsp if you are not using lemon-ginger flavoured coconut oil)
- a few shakes of onion powder
- 3-5 stalks of chopped celery
- approx 6 oz of boiled and cooled Soba or Udon noodles
- 3/4 cup Fage Greek Yogurt (0% or 2%)
Preheat oven to 350F.
Spread 1/2 of warmed coconut oil on bottom of a small glass pan. Put chicken tenderloins in pan, then pour the other 1/2 of the coconut oil on top. Spread it around, making sure to coat each piece entirely. Sprinkle on a little bit of onion powder, then top with a generous dusting of cilanto. Bake in oven for 30 minutes.
While baking, combine all remaining ingredients in a large bowl, except greek yogurt.
When chicken has cooked and cooled, break into small pieces. Then, combine with greek yogurt and the rest of the salad.
Let chill in refrigerator for at least 2 hours before serving.
That’s it! Easy and healthy. Hope you all enjoy the recipe! I’d love to hear what you thought of it in comments below.