4 baby romaine lettuce, separate leaves, wash and dry
2 carrots shredded
1 cup shredded red cabbage
1 cup edamame beans
3 oranges segmented
1/2 cup sliced almonds (toasted)
2 tbsp. sesame seeds (toasted)
For The Honey Mustard Dressing:
1 cup mayonnaise
6 tsp. granulated sugar
3 tbsp. honey
2 tbsp. wholegrain mustard
3 tbsp. dijon mustard
2 tbsp. apple cider vinegar
4 tbsp. olive oil
1 lemon
Water as needed
METHOD:
1. Whisk all dressing ingredients together in a small bowl. Add enough water to make the dressing viscous. Refrigerate until ready to serve.
2. Combine chicken and teriyaki sauce in a sealed ziploc bag and marinate for at least 30 minutes. Keep a little teriyaki aside to glaze chicken later.
3. Preheat oven to 200? C. Line a baking dish with foil and parchment (for easy clean up).
4. Pan sear the breasts in a pan and glaze on both sides.
5. Arrange chicken in the baking dish and oven bake for 10-20 minutes, depending on the thickness of the chicken, until below 75?C.
6. Remove from the oven, brush with the remaining teriyaki sauce and allow to rest for 5 minutes. Slice once cooled.
7. Toast the almonds and sesame seeds on a baking sheet in the 200?C oven after chicken is done for about 5 minutes and allow to cool.
8. Combine lettuce, carrot, red cabbage and edamame. Toss the salad with half of the honey mustard dressing in a large bowl.
9. Arrange salad on a large platter or divide onto plates. Top with sliced chicken, oranges segments and toasted almonds and sesame seeds.
10. Drizzle with additional dressing or serve on the side.
