Sesame-Lime Tahini Chicken Salad

    I love to packing this salad on the go; it wont wilt if you make it in the morning- or even night before for your next day lunch. It's also a great salad to throw together with any extra chicken on hand. The dressing is meant to be thick, however you can add more water and salt to your liking. I like to serve this with lime wedges, chili paste, and sesame seeds as garnish. You can omit the jalapeno from the recipe if spicy doesn't agree with you. 

Salad ingredients
1/2 Napa cabbage, thinly sliced
3 large carrots, shaved
2 cups pea shoots 
1 cup mint leaves
3 tbsp sesame seeds
1/2 jalapeno, thinly sliced
2 cups, shredded chicken (white/dark chicken)

Dressing
1/4 cup tahini
1/3 cup warm water
1/4 cup olive oil
2 tbsp lime juice
1 tbsp rice vinegar
1 tbsp sesame oil
2 tsp kosher salt
2 garlic cloves, minced

Garnishes
chili paste
lime wedges
sesame seeds

Directions:

In a large bowl layer the cabbage, carrots, pea shoots, and mint leaves. top vegetables with shredded chicken, and jalapeno slices. In a separate mixing bowl whisk together the tahini and warm water until completely combined. continue to whisk in the olive oil, lime juice, vinegar, sesame oil, kosher salt, and garlic. once completely combined, drizzle the dressing over the salad. sprinkle sesame seeds on top of salad. serve with lime wedges and a dollop of sambal oelek chili paste.

yields: 4 servings 

Bon Appétit!