Bok Choy and Mango Salad with Tahini Chicken

Tahini and honey create a beautifully charred crust on boneless, skinless chicken thigh. You can double the chicken and tahini mixture and serve in vegetable wraps for quick lunches during the week.

Bok Choy and Mango Salad with Tahini Chicken
Recipe type: Salad
Serves: Serves 4
Prep time: 
Cook time: 
Total time: 
  • 2¼ tablespoons tahini (sesame seed paste), well stirred
  • 1¼ tablespoon teaspoons honey, divided
  • 4 x 115 g skinless, boneless chicken thighs
  • 1 tablespoon canola oil
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 1½ tablespoons toasted sesame oil
  • 1½ tablespoons unseasoned rice vinegar
  • ¾ tablespoon soy sauce
  • 4 cups thinly sliced baby bok choy
  • 2 cups thinly sliced red cabbage
  • 1½ cups chopped peeled mango
  • Fresh coriander leaves
  1. Combine tahini and 1 tablespoon honey in a small bowl, stirring with a whisk.
  2. Heat a grill pan over medium-high. Rub chicken thighs with canola oil; sprinkle with salt and pepper.
  3. Add chicken to pan; cook 4 to 5 minutes on each side or until done.
  4. Brush tahini mixture over both sides of chicken; cook 30 seconds on each side or until lightly charred.
  5. Remove chicken from pan; cut into 2 cm pieces.
  6. Combine remaining honey, sesame oil, vinegar, and soy sauce in a large bowl.
  7. Add bok choy, cabbage, and mango; toss to coat.
  8. Divide salad evenly among 4 bowls; top with chicken.
  9. Sprinkle evenly with coriander.
Make sure the tahini is stirred until smooth and pourable before measuring.

If you can’t find mango, you can substitute navel orange sections.


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