Sesame chicken and cabbage salad

Delight in the flavors of succulent sesame chicken paired with fresh cabbage in this refreshing salad. Perfect blend of savory and crunchy elements.

Ingredients:

• 3 Tbsp. extra-virgin olive oil, divided
• 3 Tbsp. soy sauce, divided
• 2 Tbsp. honey, divided
• 4 skinless, boneless medium chicken thighs (1–1½ lb.)
• Kosher salt, freshly ground pepper
• 1 medium head of red cabbage (about 2 lb.)
• 12 oz. green beans, trimmed
• ¼ cup unseasoned rice vinegar
• 2 Tbsp. toasted sesame oil
• 1 Tbsp. sriracha
• 1 garlic clove, finely grated
• 3 scallions, thinly sliced on a diagonal
• ½ cup coarsely chopped cilantro, plus more for serving
• 3 Tbsp. salted dry-roasted peanuts, coarsely chopped

Instructions:

1. Mix 1 tablespoon of extra-virgin olive oil, 1 tablespoon of soy sauce, and 1 tablespoon of honey in a medium bowl. Add 4 skinless, boneless medium chicken thighs (1-1 1/2 pounds), season with kosher salt and freshly ground black pepper, and mix well.
2. Position a rack in the middle of the oven and preheat the broiler. Cut 1 medium head of red cabbage (about 2 pounds) in half through the core, then slice each half into 3 wedges while keeping the core intact. Arrange the cabbage and 12 ounces of trimmed green beans on a large rimmed baking sheet, making sure to leave space for the chicken on one side. Drizzle with the remaining 2 tablespoons of extra-virgin olive oil, season with salt, and place the chicken in a single layer in the reserved space. Broil until the cabbage, green beans, and chicken have charred spots and the chicken is fully cooked, which should take around 17-22 minutes. Let it cool for 5-10 minutes.
3. In the meantime, whisk together 1/4 cup of unseasoned rice vinegar, 2 tablespoons of toasted sesame oil, 1 tablespoon of sriracha, 1 finely grated garlic clove, the remaining 2 tablespoons of soy sauce, and the remaining 1 tablespoon of honey in a small bowl. Season the dressing with salt.
4. Move the chicken and cabbage to a cutting board and transfer the green beans to a large bowl. Discard the core from the cabbage and roughly chop it, then shred the chicken. Add them both to the bowl with the green beans. Mix in about three fourths of the 3 thinly sliced scallions, and 1/2 cup of coarsely chopped cilantro. Drizzle the dressing over the salad, toss to coat, and adjust the seasoning with salt and pepper if needed.
5. Sprinkle the salad with 3 tablespoons of coarsely chopped salted dry-roasted peanuts, and the remaining scallions and cilantro.

Summary:

• Calories: 2202 kcal
• Fat: 150 g
• Protein: 97 g
• Carbs: 138 g
• Potassium: 4347 mg
• Magnesium: 397 mg