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Tahini Honey Chicken Salad

Makes 2 Servings

Macros: 324 cal, fat 19g, carbs 14g, protein 25g, fibre 4g


1 Tbsp Tahini

1 1/2 tsp Raw Honey (divided)

227g Chicken Thighs (boneless, skinless)

1 1/2 tsp Extra Virgin Olive Oil

1/16 Sea Salt

1 Tbsp Sesame Oil

1 Tbsp Coconut Aminos

1/2 tsp Lime Juice

2 cups Green Cabbage (chopped)

1/2 Red Bell Pepper (thinly sliced)

2 Tbsp Cilantro (optional, chopped)


Mix the tahini with half of the honey in a small bowl.

Rub the chicken thighs with olive oil and sea salt and heat a skillet over medium heat. Cook the chicken for 5 to 6 minutes per side or until cooked through. Brush the tahini mixture on both sides of the chicken and cook for an additional 1 minute per side. Remove and set aside. Once cool, chop into cubes.

Mix the sesame oil, coconut aminos, lime juice and the remaining honey together.

Add the cabbage and bell pepper to a large bowl and toss with the sesame oil dressing. Top with the chicken and cilantro, if using. Divide evenly between bowls and enjoy!

Leftovers: For best results, refrigerate the salad, chicken and dressing in separate containers. Refrigerate for up to three days.

Additional Toppings: Sesame seeds, slivered onions, peanuts, cashews, sunflower seeds, hemp seeds and/or pumpkin seeds.

No Coconut Aminos: Use tamari or soy sauce instead.

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