Creamy avocado, sesame-soy chicken strips and crispy Romaine laced with plump raisins, juicy tomatoes and a punch of red onion. Tossed together with a fresh mint and sesame dressing this salad is full of delightful bursts of flavour and texture.
|3||Maple Leaf Prime Naturally® Boneless Skinless Chicken Breasts|
|3 tbsp||(45 mL) Sesame oil|
|2 tbsp||(30 mL) Honey|
|2 tbsp||(30 mL) Soy sauce|
|1||Head Romaine lettuce, torn into bite-size pieces|
|1 cup||(250 mL) Cherry tomatoes, halved|
|½||Small red onion, thinly sliced|
|¼ cup||(60 mL) Raisins|
|2||Ripe avocados, sliced, divided|
|2 tbsp||(30 mL) Sesame seeds, toasted|
|2 tbsp||(30 mL) Rice vinegar|
|2 tbsp||(30 mL) Vegetable oil|
|1 tbsp||(15 mL) Soy sauce|
|2 tbsp||(30 mL) Lime juice|
|1 tbsp||(15 mL) Honey|
|1||Clove garlic, minced|
|1 tsp||(5 mL) Sesame oil|
|2 tbsp||(30 mL) Chopped fresh mint|
|Salt and pepper|
PREHEAT oven to 375°F (190°C). Line a baking sheet with parchment paper.
COMBINE sesame oil, honey and soy sauce in a large bowl. Add chicken breasts and massage to coat. Refrigerate for at least 20 minutes.
PLACE chicken on prepared baking sheet and cook in preheated oven for 20-22 minutes or until internal temperature reaches 165°F (74°C). Cool slightly and slice. Set aside.
WHISK together all salad dressing ingredients in a small bowl.
TOSS lettuce, tomatoes, onion, raisins, half the avocado, half the chicken slices and half the dressing in a large salad bowl. Top with remaining chicken and avocado slices. Sprinkle with sesame seeds and drizzle with salad dressing. Serve immediately.
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