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.