Sesame Ginger Chicken with Crunchy Veggie Salad
A little fun fact about me? I am a BIG fan of Asian-inspired meals. I love the taste of Asian cooking, because of the depth and variety of flavor a dish can offer. Personally, one of my favorite combinations is Sesame Ginger, so I was SO EXCITED to find Annie’s Organic Sesame Ginger dressing at a nearby co-op grocery store, Common Market.
I truly love Annie’s as a brand. They’ve always been at the forefront of the healthy food movement, and I appreciate their focus towards healthy, real ingredients in their products. I’ve been hooked on their mac and cheese for YEARS, and now a huge fan of their salad dressings. The versatility of the dressings and vinaigrettes is key! I’ve recently loved using salad dressing as a marinade for chicken, and this recipe would'n’t be possible without Annie’s Organic Sesame Ginger dressing!
The marinade is super simple, and tastes absolutely delicious. I hope you enjoy it as much as we have! To find Annie’s products near you, check out their store locator.
For the Chicken & Marinade:
1lb of chicken breasts
1/4 cup of Annie’s Organic Sesame Ginger Dressing
1/4 of avocado oil
2 tablespoons of rice vinegar or lemon juice
1 tablespoon of gochujang sauce or sriracha
For the Crunchy Veggie Salad:
1 cup chopped kale
1/2 cup shredded purple cabbage
1/4 cup shredded carrots
1/2 cup broccoli slaw
1/2 cup cooked edamame beans
1/4-1/2 cup Annie’s Organic Sesame Ginger Dressing (more or less depending on how dressing-y you like your salads)
Prep time: 1-3 hours for the chicken, 15 minutes for the salad
Cook time: 15-25 minutes
Place your chicken breasts in a re-sealable container.
To the container, add 1/4 cup Annie’s Organic Sesame Ginger dressing, 1/4 cup avocado oil, 2 tablespoons rice vinegar or lemon juice, and 1 tablespoon gochujang sauce or sriracha.
Place the container in the fridge and allow chicken to marinate for 1-3 hours.
Once marinated, heat your grill until it reaches a temperature of 350-400 degrees. You’re welcome to make this recipe in the oven, but I always think grilled chicken tastes better!
Grill the chicken for 15-25 minutes, depending on how thick your breasts are. The internal temperature of the chicken should be 165F. Allow chicken to rest for 5-10 minutes before slicing.
Chop and assemble the salad. I like to chop my veggies finely, or run them through a food processor. Smaller pieces make for easier eating!
Plate it all up, eat and enjoy!
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