Tahini Honey Chicken Salad

4 serving
25 Minutes


2 tbsps Tahini
1 tbsp Raw Honey (divided)
1 lb Chicken Thighs (boneless, skinless)
1 tbsp Extra Virgin Olive Oil
1/8 tsp Sea Salt
2 tbsps Sesame Oil
2 tbsps Coconut Aminos
1 tsp Lime Juice
4 cups Green Cabbage (chopped)
1 Red Bell Pepper (thinly sliced)
1/4 cup Pumpkin Seeds
1/4 cup Cashews (chopped)
1/4 Cilantro (optional, chopped)


Amount per serving


1Mix the tahini with half of the honey in a small bowl.
2Rub 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.
3Mix the sesame oil, coconut aminos, lime juice and the remaining honey together.
4Add the cabbage, bell pepper, cashews, and pumpkin seeds 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, sunflower seeds, and/or hemp seeds.
No Coconut Aminos:Use tamari or soy sauce instead.