Pioneer Woman has been one of my favorite food blogs/tv shows for a while. She makes the best food ever. Most of her recipes are pretty involved, hence why they're so delicious, so when I found this one, I knew I had to make it! The best part about it? It's paleo (with a few minor changes). Here's the original recipe via Pioneer Woman if you want to go check hers! Mine is as follows! I forgot to take pictures, don't hate me, but here's one from PW, but I promise it's good! Enjoy!!
- 2 whole Boneless, Skinless Chicken Breasts
- Salt And Pepper
- Olive Oil, For Grilling Or Sauteeing
- 2/3 cups Olive Oil
- 1/4 cup Low Sodium Soy Sauce
- 1/4 cup Rice Wine Vinegar (or White Vinegar)
- 2 cloves Garlic, Minced
- 2 Tablespoons Minced Fresh Ginger
- 1 teaspoon Toasted Sesame Oil
- 2 Tablespoons Brown Sugar (more To Taste)
- Pinch Of Crushed Red Pepper Flakes
- 1 package (10 Ounces) Mixed Greens
- 1/2 whole Red Onion, Sliced Very Thin
- 1 cup Red Grape Tomatoes, Halved
- 1 can Mandarin Oranes, Drained
- 1 Tablespoon Sesame Seeds
- 1 Tablespoon Black Sesame Seeds
- To make the dressing: Put olive oil, soy sauce, vinegar, garlic, ginger, sesame oil, brown sugar, and crushed red pepper flakes into a blender. Blend until completely emulsified. Taste the dressing and adjust to your taste.
- Salt and pepper both sides of the chicken and heat olive oil in a skillet or on a grill pan. Cook the chicken on both sides over medium heat until it has nice color on the surface and is totally cooked through, about 10 minutes.
- Place the cubed chicken into a bowl and pour 1/3 of the dressing over it, tossing to coat. Allow to sit for a few minutes, then sprinkle both colors of sesame seeds over the chicken and toss so that the seeds stick to the chicken. Add more seeds if you prefer a thicker coating.
- To assemble the salad, place the salad greens, sliced onion, and the halved tomatoes in a large bowl. Pour on half the remaining dressing, reserving the rest if you'd like more later. Toss to coat. Arrange chicken, mandarin oranges all over the greens. Serve immediately.
- Note: Wait until just before serving to toss the salad!