Meet Allie.

Allie Mason Hoffberg is the founder of The Health Mason®, LLC., a
website aimed at empowering women to live healthier, more nutritious, and well-balanced lives. Allie is a certified Integrative Nutrition Health Coach, blogger, and recipe developer, who believes that eating "clean" doesn't need to be difficult or depriving. It is all about balance. Her passion for health and wellness fuels her drive to find simple solutions to eating well, and live a life based on holistic foundations.

Sesame Ginger Chicken with Crunchy Veggie Salad

Sesame Ginger Chicken with Crunchy Veggie Salad

*This post is part of a paid collaboration with Annie’s and TheFeedFeed.

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.

Ingredients:

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)

Preparation:

Prep time: 1-3 hours for the chicken, 15 minutes for the salad

Cook time: 15-25 minutes

Serves: 2-4

  1. Place your chicken breasts in a re-sealable container.

  2. 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.

  3. Place the container in the fridge and allow chicken to marinate for 1-3 hours.

  4. 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!

  5. 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.

  6. 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!

  7. Plate it all up, eat and enjoy!

#DressingItUp #AnniesHomeGrown #FeedFeed #ad


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