Chicken Cabbage Salad with Orange Tahini Dressing

Instructions

• Preheat the oven to 400°F and line a baking sheet with parchment paper.
• In a small bowl, combine 1 tsp Chinese five-spice powder, ½ tsp garlic powder, ½ tsp ground ginger, ½ tsp smoked paprika, ½ tsp brown sugar, and ½ tsp salt. Pat 2 chicken breasts dry and drizzle with 2 tbsp olive oil, then rub the spice mixture evenly over both sides.
• Place the seasoned chicken breasts on the prepared baking sheet and roast for 18–20 minutes. Let the chicken rest for 5 minutes and cut into cubes.
• Prepare the dressing. In a small bowl, whisk together ⅓ cup tahini, the zest and juice of 1 navel orange (about ¼ cup juice), 3 tbsp mayonnaise, 4 tbsp apple cider vinegar, 2 tbsp maple syrup or honey, 2 tsp sesame oil, and 1 tbsp soy sauce. Mix until smooth and pourable. If the dressing is too thick, add a splash of water to thin it out.
• In a large bowl, combine 4 cups shredded green cabbage (about 1 small cabbage), 2–3 carrots (julienned or shredded), 1 red pepper (julienned), 1 cup cooked and shelled edamame, 4 green onions (thinly sliced), ⅓ cup chopped cilantro, ¼ cup toasted sesame seeds, ¼ cup chopped roasted peanuts, and the chicken cubes.
• Pour the dressing over the salad and toss to combine. Garnish with extra cilantro if desired and serve immediately.