Cabbage, Bean Sprout and Chicken Salad with Orange Tahini Dressing
This ain’t your grandma’s cole slaw! A divine medley of textures and flavours that is nothing less than heavenly! The subtle zing of the ginger and tahini complements the sweetness of the orange and honey, making for a combination of creamy and crunchy that you can enjoy all year round: al fresco in the summer, as your go-to lunch salad at work and after a day on the ski slopes.
Yield: 4 servings
Prep Time: 20 min
Cooking Time: None
- 2 chicken breasts, shredded and cooked*
- About 4½ cups (500 g) bean sprouts
- 2 cups (500 ml) finely chopped red cabbage
- 1 English cucumber, thinly sliced
- ½ cup (125 ml) chopped fresh cilantro
- ¼ cup (60 ml) chopped cashews
- Grilled sesame seeds, to taste
- 1 cup (250 ml) canola or sunflower oil
- Juice from 2 limes
- ½ cup (125 ml) orange juice
- 2 tbsp (30 ml) tahini
- 2 tbsp (30 ml) honey
- 1 tbsp (15 ml) chopped fresh ginger
- Sriracha sauce, to taste
- Salt and pepper
Combine chicken, bean sprouts, cabbage, cucumber and cilantro in a salad bowl.
In a blender, combine the oil, lime and orange juices, tahini, honey, ginger, sriracha, salt and pepper and mix for a few seconds. Pour about three-quarters of the dressing onto the chicken mixture. Incorporate more dressing as desired or serve on the side so your guests can add as much, or as little, as they like.
Sprinkle with cashews and sesame seeds and serve.
Encadré : No cooked shredded chicken on hand? Make your own! Place two chicken breasts in a saucepan with an onion, a carrot, a parsnip and a stalk of celery, add fresh parsley, thyme, salt and pepper, and fill with water. Bring to a boil, then simmer on medium heat, covered, for about 25 min or until the chicken is no longer pink. Remove from the broth, let stand for 15 min, then shred. And dig in!