Orange and sesame chicken salad meal prep

Convenient, healthy, and satisfying!

Make lunch ahead of time with this nutritious Asian-inspired, meal-prep-friendly salad. Orange, ginger and sesame chicken salad is bright, flavourful, and full of crunch. Shredded cabbage, fresh coriander, creamy avocado, and juicy strips of chicken are tossed in a tangy orange, ginger and sesame vinaigrette. With toasted slithered almonds and sesame seeds throughout, this hearty salad will definitely leave you feeling satisfied.

If you are tired of lettuce and are into big, crunchy, filling salads, you’re going to go wild over this recipe. Cut down on the stress and make this orange and sesame chicken salad meal prep ahead of time and store in Luvele Fresh glass containers to keep your lunches fresher for longer. Orange and sesame chicken salad meal prep is straight-forward to prepare and will lighten your load for the week ahead.

The orange, ginger and sesame vinaigrette couldn’t be easier to make and is made with common pantry staples. It has the perfect balance of flavours that make for a bright, tangy, and little bit spicy (from the fresh ginger) dressing. Prep the dressing in an airtight glass jar or Luvele Tall glass container and store in the fridge until required.

WATCH HOW HERE

Makes 4-5 serves, depending on portion size

INGREDIENTS

Salad
2 large skinless chicken breast fillets, cut into strips
1 teaspoon salt
¼ teaspoon white ground pepper
1 teaspoon garlic powder
1 teaspoon onion powder
2 tablespoons olive oil
1 tablespoon sesame oil
5-6 cups green cabbage finely shredded
2 oranges peeled, cut into segments
1 avocado, diced
5 spring onions chopped, including green part
2-3 birds eye chilli, seeded removed and finely chopped (optional)
1 handful fresh coriander (approx. 1/3 cup chopped)
1/3 cup slivered almonds, toasted
2 tablespoons sesame seeds, toasted

Dressing
Zest and juice of one orange
2 tablespoons sesame oil
¼ cup olive oil
2 tablespoons maple syrup
¼ cup of rice wine vinegar
2 cm thumb of fresh ginger, finely grated
2 garlic cloves, finely grated
½ teaspoon salt
Freshly cracked black pepper to taste 

METHOD

1.   In a medium sized bowl combine the white pepper, garlic powder, onion powder, salt and olive oil. Mix to form a paste.
2.   Toss the chicken strips in the spice paste to coat.
3.   Heat a frying pan on medium heat on your stove top. Add the sesame oil. When smoking, in 2 batches, add the chicken and cook until golden. Remove from the heat, then set aside to cool.

4.   Prepare all the remaining salad ingredients.
5.   To make the dressing, combine all the ingredients in a jar. Stored in an airtight container it will keep for up to a week.
6.   Portion each ingredient into your meal prep containers

7.   The dressing can be added immediately or added prior to eating. Storing the dressing separately will hold your salads crunch for longer but it will taste great either way.
8.   Toss the salad to distribute the dressing.
9.   Employ the hand pump in the lid of the Luvele Fresh Canisters to remove the air and keep your salad fresh for longer.

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