Tuesday, January 31, 2012

Open sesame

I call this my orange sesame kale salad because the dressing for it is made with creamy tahini—sesame paste. It's especially nice in the summertime because it's citrusy and doesn't use mayo. Combine a mix of whatever greens you wish—here I used lots of nutrient dense kale, shredded purple cabbage, shredded carrots, some chopped scallions, and parsley leaves. Savoy cabbage would also be great in this mix. The day I made this I also added pieces of shredded honey orange infused chicken, and I often also add chickpeas. Sprinkle sesame seeds on top just before serving. 

Orange sesame tahini dressing
1/3 cup tahini (sesame paste)
2 tbsp. olive oil
1 tbsp. lemon juice
zest of 1 orange
1/3 cup orange juice
1/4 tsp. chili pepper flakes
1/2 clove minced garlic
1 tbsp. honey
salt  and pepper
1/2 tsp. toasted sesame seeds

Orange chicken
Slice one boneless chicken breast into long strips. Quickly sauté the chicken in medium high heat in a pan with a little olive or vegetable oil in batches until browned on all sides. reserve in a bowl.
Add a crushed clove of garlic into the pan with more oil if needed, and sauté over a low heat until tranaslcent. Do not burn garlic! Squeeze in juice of half an orange (or add 3 tablespoons of orange juice). Put the chicken back onto the pan and simmer on low heat until most of the liquid is absorbed. Behold—intensely flavored orange chicken!

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