MEAL PREP Orange, Ginger and Sesame Chicken Salad

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil offers a healthier fat profile while canola oil is more affordable.

honey

🥗Healthier: agave nectar

💰Cheaper: sugar

Agave nectar is lower on the glycemic index, while sugar is a cost-effective sweetener.

In a medium-sized bowl, mix together 1/4 teaspoon of white ground pepper, 1 teaspoon of garlic powder, 1 teaspoon of onion powder, 1 teaspoon of salt, and 2 tablespoons of olive oil.

Slice 2 large skinless chicken breast fillets into strips and add to the marinade, coating the chicken well.

Heat a frying pan and add a little sesame oil.

Cook the chicken in the frying pan until golden, then remove from heat and set aside to cool.

Prepare the salad ingredients by finely shredding 5 to 6 cups of green cabbage.

Peel and cut 2 oranges into segments.

Dice 1 avocado.

Chop 5 spring onions, including the green part.

Remove seeds from 2 to 3 bird's eye chilies and finely chop them.

Add 1 handful of fresh coriander, 1/3 cup of toasted almonds, and 2 tablespoons of toasted sesame seeds to the salad ingredients.

Layer each ingredient evenly into four vacuum canisters for portioning.

Once the chicken has cooled, portion it out evenly on top of the salad in the canisters.

For the dressing, mix the zest and juice of 1 orange, 2 tablespoons of sesame oil, 1/4 cup of olive oil, 2 tablespoons of maple syrup, 1/4 cup of rice wine vinegar, a 2 cm piece of finely grated fresh ginger, 2 grated garlic cloves, 1/2 teaspoon of salt, and some freshly cracked black pepper together in a small jar or whisk it in a small bowl.

Keep the dressing separate from the salad in an airtight container until ready to eat.

When ready to eat, toss everything together with the dressing and enjoy.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens