Grilled Chicken Thighs with Mango and Bok Choy Salad

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3 Tablespoons tahini, (sesame seed paste, found at all grocery stores and specialty markets)
 
4 teaspoons honey, divided ( I like to use either orange blossoms for a sweet taste
 
5 ounces boneless chicken thighs, (trimmed)
 
1 Tablespoon Canola oil
 
Kosher salt and fresh ground pepper to taste
 
2 Tablespoons toasted sesame oil
 
2 Tablespoons rice wine vinegar (unseasoned)
 
1 Tablespoon gluten free soy sauce
 
4 cups thinly cut baby bok choy
 
2 cups chopped Asian salad mix or red cabbage
 
1 ½ cups fresh mangos, peeled and chopped
 
Garnish- Fresh cilantro leaves
 
2 Tablespoons sesame seeds toasted
½ cup slivered almonds or chopped cashews
 
Combine tahini and 1 Tablespoon honey in a small bowl, *( stir tahini  in jar before measuring )
Use a whisk to incorporate.
 
Sprinkle chicken thighs with  canola oil, sesame seeds, salt and pepper
Heat a grill pan to medium high and add chicken. Grill about 4 minutes per side.
 
Brush tahini and honey mixture over both sides of chicken and cook about 1 minute total. Remove as soon as char appears.
Let rest for 10 minutes then cut into pieces.
 
Combine remaining honey, sesame oil, rice wine vinegar and soy sauce in a large bowl. Add bok choy, Asian salad mix and mangos. Toss and garnish with slivered almonds and fresh organic cilantro.