This post is sponsored by Crunchmaster. Thank you for supporting the brands who keep The Kitchen Paper running!
It happened! We moved! And we unpacked! And now we live in our dream home and life is so so good. Honestly, the last month has felt a bit surreal: our condo sold in 1.5 days (we weren’t sure it would at all!), we found our dream home a few days later, our offer was accepted, and we really didn’t hit any (major) snags along the way. It felt too good to be true — Marc was skeptical the entire time, and didn’t really get excited until we were fully IN the new house! I am pretty good at keeping a positive attitude, and being sure everything would work out as planned, but still had some nervousness about it all. No longer! We’re in. The house is great, although a terrible color inside. We have an endless list of renovations/changes/improvements to do, but none are immediately necessary! We’re really, truly grateful.
So last time we talked about me finding more balance — I’m working on being a balancemaster, remember? — I had just gone down to four days per week at work. But that was also, literally, the day before our house went on the market and all of this hoopla began. So, I haven’t been that great at finding balance yet. I’m working on it though! I’ve been trying to incorporate enough downtime to counteract my business at work, home-stuff, etc. The new house has a dedicated yoga room which I am over the moon about, and already using to help my quest for balance! Balancemaster: I WILL ARRIVE. Eventually.
This salad, though, arrived at balancemaster with ease. It is the perfect blend of crunch (hello, Roasted Garlic Multi-Seed Crunchmaster crackers!!) with light vegetables. I can’t resist a good Asian-inspired dressing, so this soy/sesame mixture is a winner for me. Add in some chicken for protein, sesame seeds for another little texture pop, and you have a darn good (and healthy!) salad. I at this for lunch and dinner two days in a row!
I keep you guys updated on home improvements, and my work on becoming a balancemaster. It may take some time, but I’m determined to get there! xoxoPrint
This sesame chicken crunch salad has roasted garlic crackers for crunch, baked chicken for protein, a wonderful mix of vegetables, and a flavorful Asian-inspired sesame dressing. It’s a hit!
- 2 chicken breasts
- salt & pepper
- 1/3 cup sesame oil
- 1 clove garlic, pressed
- 1” section of ginger, finely minced or pressed
- 2 Tbsp mirin
- 1/4 cup soy sauce
- 1 cup shredded carrots
- 1/2 cup chopped green onions, white and green parts
- 1/4 cup chopped cashews
- 3 cups thinly sliced* radicchio
- 3 cups thinly sliced* green cabbage
- 2 Tbsp sesame seeds (I used black, but you can use either white or black!)
- 2 cups Roasted Garlic Multi-Seed Crunchmaster Crackers, crushed to small chunks
- Preheat the oven to 400F. Lightly salt and pepper the chicken breasts, and place on a lightly oiled (or foil-lined) baking sheet.
- Bake for 25 minutes, or until no longer pink in the middle, then remove and set aside.
- While the chicken is baking, combing the sesame oil, garlic, ginger, mirin, and soy sauce. Whisk together, and set aside.
- Toss together the carrots, green onions, cashews, radicchio, cabbage, sesame seeds, and crushed crackers**.
- Shred the chicken, and add to the salad along with the dressing. Toss everything to combine, and serve immediately.
*I used my mandolin to thinly slice both the radicchio and the cabbage.
**The crackers will get soggy if left in the salad for more than a few hours — if not serving immediately, wait to add the crackers before serving.