A couple of weeks ago my buddy Jeff the 420 Chef was kind enough to send over his recipe on how to make cannabis infused sesame oil. He also sent over a recipe for his famous canna-sesame chicken salad with strawberry canna-sesame dressing. Jeff the 420 Chef is the most legit cannabis chef I have ever met. For more of his recipes, check out his website, and make sure to order his new book!!
This colorful grilled chicken salad is a fan favorite. It’s the perfect balance of sweet and savory. The salad is not only light, simple to make, and chock-full of flavor, but it also kicks in pretty quickly since the cannabinoids are in the dressing and are therefore easily metabolized.
Number of servings: 12 side salads/6 entrees
Preparation time: 40 minutes
Cooking time: 8 to 10 minutes
Approximate THC per serving*
10%: 2.5 milligrams/5 milligrams
15%: 3.8 milligrams/7.6 milligrams
20% 5 milligrams/10 milligrams
For the chicken and marinade:
6 boneless, skinless chicken breasts
1/4 cup hoisin sauce
1.4 cup barbecue sauce
1/2 teaspoon kosher salt
2 tablespoons sesame oil (plain)
1/2 cup of water
For the dressing:
1/2 cup strawberries, muddled
2 tablespoons canna-sesame oil plus 2 tablespoons toasted sesame oil
1/4 cup sesame oil (plain)
3 tablespoons rice vinegar
1/4 teaspoon dry mustard
1 teaspoon minced garlic
1/2 tablespoon strawberry jam
Pinch of salt and freshly ground black pepper
For the salad:
3 cups kale, torn or as chiffonade
3 cups baby greens
1 cup green cabbage, shredded
1 cup red cabbage, shredded
1 cup brussel sprouts, shredded
1 cup broccoli florets
2 blood oranges, divided into supremes (remove the membrane), or 1 small can mandarin oranges
3/4 cup strawberries, sliced
1 mango, diced
1 cup snow peas
1 Italian cucumber, sliced thin
1/2 package dry instant ramen noodles, crumbled
3 teaspoons sesame seeds
Marinate the chicken:
Pound the chicken breasts until the sides are even. Mix the hoisin sauce, barbecue sauce, kosher salt, and plain sesame oil into ½ cup of water and stir well. Pour the mixture into a 1-gallon Ziploc bag along with the chicken and marinate in the refrigerator for at least 4 hours, or overnight. Grill for 4 to 5 minutes on each side. I like to rotate each side 45º halfway through cooking time. Remove from the grill and let cool 5 minutes. Cut chicken breasts into bite-sized pieces.
Make the dressing:
Make the dressing by mixing all the ingredients together in a small bowl. Set it aside to let the flavors develop.
To finish the salad:
Toss the kale, baby greens, green cabbage, red cabbage, brussel sprouts, and broccoli. Top with the marinated chicken, orange supremes, strawberries, mango, snow peas, and cucumber. Drizzle with the salad dressing and sprinkle with crushed ramen noodles and sesame seeds before serving.
*Approximate dose per serving is based on infusing 5 grams of cured/dried/decarbed cannabis into 5 ounces of oil.