But have you tried avocado with chili paste and toasted sesame oil? This Asian-inspired salad is an ode to brilliant greens: raw crisp bok choy, a generous handful of fresh cilantro leaves, and slightly charred avocado. Shredded chicken catches a spicy sambal dressing, and each ingredient is coated in toasted sesame seeds for a nutty finish. Cook, relax and enjoy!
What you’ll need:
1 lime 2 teaspoons fish sauce 1 teaspoon sambal oelek 1 teaspoon sesame oil 8 ounces baby bok choy 1 ounce cilantro 12 ounces boneless skinless chicken breasts 1 avocado 2 teaspoons toasted sesame seeds coarse salt freshly ground black pepper olive oil sugar
Grill, grill pan, or heavy skillet
- Make dressing
Halve lime and squeeze into a large bowl. Add fish sauce, sambal, sesame oil, ½ teaspoon of sugar and a pinch of salt. Whisk until sugar dissolves and set aside.
- Chop bok choy
Halve bok choy lengthwise and run under cool water to rinse away any sand. Cut on the bias into ½ inch pieces. Pick cilantro leaves and tender stems from sprigs.
- Grill chicken
Preheat grill or grill pan to medium-high heat. Season chicken with salt and pepper and drizzle with 2 teaspoons olive oil. Grill, turning once, until lightly charred and cooked through, 5–6 minutes per side. Transfer to a board to cool slightly.
- Grill avocado
Meanwhile, halve avocado, remove pit and season with salt and pepper. Drizzle cut sides with 1 teaspoon olive oil and grill, cut-side down, until lightly charred, about 3 minutes.
- Shred chicken
Using two forks, shred chicken into bite-size pieces. Remove avocado from skin and chop or slice.
- Finish salad
Add chicken, avocado, bok choy, and cilantro to dressing and toss to coat. Transfer to a platter and top with sesame seeds. Enjoy!