So sorry I’ve been MIA the past two weeks, you guys! To be honest, I always have a really hard time developing new holiday recipes. The food that I get jazzed about is the healthy green stuff, which definitely isn’t what Christmas is for. For the holidays my older sister was in town with her husband and we had such an epic time! We played a lot of frisbee golf, sat around our chiminea in the backyard and on Christmas we ate cinnamon buns, lots of good cheese and drank Bloody Mary’s. For New Years Miles and I headed North of Santa Barbara to do some camping at one of our favorite spots with a few friends.
I made a New Years resolution this year. I’m going to cook something new every week. I’m really guilty of falling into a cooking routine and rotating through a few recipes every week. My grocery list pretty much looks the same every time I go Trader Joe’s. Does anyone else have that tendency? I have a huge binder of recipes that I’ve printed out, or snipped from Bon Appetit magazines over the years which I’m going to start picking from. I’ll make sure to keep you up to date on what I’m cooking through my instagram (theseasalt), so get excited! Maybe you’ll want to try it with me!
For my first recipe of 2018 I made a super green salad that is full of crunchy snow peas, fresh cilantro, green onions, and crunchy romaine. The shredded chicken is made in the oven using a technique that will give you moist and flavorful chicken with minimal effort. The dressing is made in 30 seconds by whisking some of the ginger and garlic cooking liquid (after the chicken has cooked) with tahini. The whole salad is fresh, flavorful, healthy and I think you’ll really like it!
- 2 large boneless, skinless chicken breasts
- 1 Tbsp soy sauce
- 1 Tbsp sesame oil
- 1 Tbsp fresh grated ginger
- 2 garlic cloves, peeled and grated
- 1/4 tsp red pepper flakes
- 1-2 romaine heads, cut into 1 inch wide ribbons (trim ends, and run knife through the whole head)
- 1 large bunch cilantro roughly chopped
- 4 cups snow peas roughly chopped
- 4-6 green onions, cut into long strips
- 1 large english cucumber, chopped
- sesame seeds and hemp seeds to garnish
- 2-3 Tbsp tahini to make dressing (all natural peanut butter would also work)
- Preheat oven to 350.
- Line a 9 by 9 dish with foil. Lay chicken in pan and add soy sauce, sesame oil, ginger, garlic and red pepper flakes. Turn chicken a few times to coat. Cover loosely with foil so it isn't laying right on the chicken, but is tight around the pan.
- Cook 45 minutes or until chicken reaches 165 degrees.
- Remove chicken from oven and let cook until you can handle it with you hands. The chicken should be moist enough that you can shred it with your hands into 1-2 inch pieces. Set chicken aside and reserve liquid.
- To make the dressing, whisk tahini with enough reserved ginger liquid from the chicken to make a smooth dressing. Add just a little at a time so it doesn't get too runny, but you can add more tahini if it does.
- Assemble salad in a large bowl with all the green ingredients, and top with cooled chicken.
- Garnish with sesame seeds and hemp hearts. Drizzle with tahini dressing and serve.
- You could also top with slivered almonds or chopped peanuts for an extra crunch!