Happy Halloween! For those that celebrate, I thought a "spooky salad" was in order this week - something cute and theme-y, but still nutritious. Offset all of those treats with this salad - I promise it's not a trick!
YIELD: 4 quart-sized salads
- 1 valencia orange, zested and juiced
- 2 tbsp extra-virgin olive oil
- 2 tsp toasted sesame oil
- 4 tsp Dijon mustard
- 1 1/2 tsp agave nectar
- 1/2 tsp salt
- 4 boneless, skinless chicken thighs
- 1 large sweet potato, peeled, diced, and roasted until tender
- 1 orange bell pepper, sliced
- 1 small jicama, peeled and julienned
- 1 large carrot, peeled and sliced into half-moons
- 1/4 c black sesame seeds
- 1 large bunch lacinato/dinosaur kale, stemmed and shredded
- Make the sesame orange vinaigrette: combine the orange zest and juice, oils, mustard, agave, and salt in a pint-sized mason jar or other tall container. Puree and emulsify the dressing using a handheld stick blender.
- Marinade the chicken: add 1/4 c of the dressing to a quart-sized ziplock bag; add the chicken thighs, seal, and toss the chicken to coat with the dressing. Marinade for 20 minutes or more. Grill, broil, or roast the chicken thighs. Cool, then dice the chicken.
- Pack the salads: divide the remaining dressing evenly among each of 4 tall quart-sized containers. Layer the chicken, sweet potato, bell pepper, jicama, carrot, and kale in the jars. Divide the sesame seeds evenly between 4 2-oz jars or snack-size zip-top bags for each salad. Refrigerate until serving.
- Enjoy your salad: invert your salad onto a plate or into a bowl. Top with sesame seeds.
TIME-SAVING TIPS: Use pre-washed, bagged baby kale in place of the stemmed, shredded kale.
SPECIAL DIET SWAPS: This salad is gluten- and nut-free as-is. For a vegetarian/vegan salad, substitute 14 oz extra-firm tofu for the chicken thighs.
Food styling, photography, and infographics by Robert Campbell.