SESAME PASTA CHICKEN SALAD RECIPES

Steps:

• Make the chicken: In a medium bowl, whisk together the soy sauce, honey, Sriracha, and lemon juice. Nestle the Simple Truth Organic™ Air-Chilled Boneless Skinless Chicken Thighs into the marinade, turning to coat. Cover the bowl and marinate in the refrigerator overnight.
• When ready to cook, preheat the air fryer to 400°F (200°C).
• Remove the chicken from the marinade and coat with the canola oil.
• Arrange the chicken thighs in the air fryer basket in a single layer, working in batches if needed. Air-fry for 5 minutes, then flip the chicken with tongs and cook for another 5 minutes, or until the internal temperature reaches 165°F (75°C). Remove the chicken from the air fryer.
• Meanwhile, make the salad: In a small bowl, whisk together the garlic, soy sauce, apple cider vinegar, sesame oil, monk fruit sweetener, and red pepper flakes.
• In a large bowl, combine the Simple Truth® Organic Baby Spinach, baby lettuces, yellow onion, and scallions. Toss with half of the dressing until well-coated, then drizzle on more dressing to taste.
• Divide the salad between plates with the chicken thighs alongside. Garnish the salad with toasted sesame seeds.
• Enjoy!

Steps:

• 1. Finely grate the lemon zest and Parmesan into a large bowl. Slice and add the anchovies, along with the yoghurt, mustard and Worcestershire sauce.
  2. Squeeze in half the lemon juice, add 1 tablespoon of vinegar and 2 tablespoons of extra virgin olive oil and mix to make your dressing.
  3. Now you’re going to turn regular salad into a thing of beauty by either taking your time with good knife skills, or ideally, investing in a mandolin for ease, elegance and accuracy (use the guard!). Start by peeling and very finely slicing the red onion, then stir it through the dressing.
  4. Click off and discard any tatty outer leaves from the cauliflower, then very finely slice it. Finely slice the lettuce by hand and pile both on top of the dressed onion, tossing together only moments before serving.
  5. Put 1 teaspoon of olive oil in a frying pan on a medium heat. Pick the rosemary leaves over the chicken and lightly season it on both sides, flattening it slightly with the heel of your hand. Cook for 4 minutes on each side, or until golden and cooked through.
  6. Cube the bread and toast alongside the chicken, moving regularly until evenly golden and gnarly, removing only when super-crispy.
  7. Toss the salad together and season to perfection, slice up the chicken and serve with a sprinkling of croutons and lemon wedges for squeezing over.