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You know the feeling you get after you eat a salad and you’re hungry an hour later? Not with this one. This protein-packed salad has super tender grilled chicken, chickpeas, butter lettuce, and double crunch from carrots and watermelon radishes—all coated in a creamy sesame dressing. It’s different from the sesame chicken you know and love from Chinese takeout, but it could be your new favorite…
1 tablespoon soy sauce
1 tablespoon maple syrup
1 tablespoon tahini
1 tablespoon rice vinegar
1 teaspoon finely grated fresh ginger (or ½ teaspoon ground dried)
2 teaspoons sriracha
½ lime, zested and juiced
¼ cup mayonnaise (preferably Kewpie)
1 pound boneless skinless chicken breast (2 small or 1 large breast)
2 cups baby butter lettuce greens
⅔ cup cooked chickpeas
1 small carrot, sliced
1 small watermelon radish, halved then thinly sliced horizontally
2 tablespoons sliced scallion greens
2 teaspoons black sesame seeds
Chrissy's world-famous banana bread—now in bite-sized breakfast form!
It's like CPK meets summer barbecue.
Fall-off-the-bone meat submerged in a savory, tomatoey bath.
A nacho by any other name is still as great.
