This was one of the quickest salads we’ve thrown together, the AOOC Toasted Sesame Seed Oil adds a ton of flavor and makes this dish quite wholesome!
Ingredients
- 1-2 Boneless Skinless Chicken Breast
- AOOC Extra Virgin Olive Oil
- AOOC Toasted Sesame Oil
- AOOC Saba Glaze Condiment
- Raw or boiled red Cabbage
- 1/2 sweet onion sliced into thin rings
- Spring mix or arugula
- Hummus (optional)
- Leftover bread to make crostini (we used baguettes but any bread works)
- 2 Garlic cloves diced, 1 clove of garlic halved
- 1/4 cup veggie or chicken stock
Directions
- Bring a skillet to medium-high heat on the stove, drizzle in EVOO (1/2 tbsp)
- Season chicken with salt, and let sit to draw out any moisture.
- Sauté onions until tender, about 10-15 minutes then remove from heat, setting aside.
- Add another drizzle of EVOO and sear your chicken, at least 5 mins on each side cooking to internal temp of 165F
- Remove chicken and shred. Return skillet to medium heat and sauté the garlic until soft, add onions, shredded chicken, a drizzle of the AOOC Toasted Sesame Oil. Add stock and reduce, being sure to coat the chicken in all flavors. For an interesting sweet twist, you can add 1/8 cup AOOC Honey Ginger BV at this point and reduce that along with the stock.
- While this reduces, toast some baguette slices with EVOO in the oven and rub it with the halved clove of garlic to give it a subtle garlic flavor.
- Plate your salad with your cabbage, spring greens, hummus, and chicken. Drizzle plate with the AOOC Saba Glaze and call it a meal!
