What is the internal cooking temperature for chicken?

The safe cooking temperature for all poultry products, including ground chicken and turkey, is 165 ºF.

An Easy And Healthy Chicken Salad Recipe with Mandarins

This Whole30, healthy chicken salad recipe is all about the prep and combines some fantastic flavors inspired by Chinese Chicken Salad.

For the Dressing:

2 – 3 dates

3 tablespoons almond butter

1 tablespoon rice vinegar

2 teaspoons coconut aminos

½ cup light olive oil

2 tablespoons toasted sesame oil

For the Chicken:

6 chicken thighs, boneless and skinless, cut into ½-inch cubes

½ teaspoon kosher salt

½ teaspoon Five Spice

¼ teaspoon garlic powder

¼ teaspoon freshly ground black pepper

2 tablespoons + 1 teaspoon extra virgin olive oil, divided

For the Salad:

8 cups shredded cabbage (we used green and purple cabbage)

1 teaspoon kosher salt

½ teaspoon freshly ground black pepper

2 cups julienned carrots

½ cup green onion, sliced

½ cup slivered almonds

One 10.7 ounce can Whole 30 compliant mandarin oranges, drained

1 teaspoon black sesame seeds, for garnish (optional)

Cook Mode Prevent your screen from going dark

Chop the dates into small pieces. Soften the dates in hot water for 10 minutes and drain.
Add the dates, almond butter and rice vinegar to a food processor and process until a soft paste begins to form. Add a 1/4 cup water and blend everything together until well combined. Add the coconut aminos and blend again until well combined. Slowly drizzle the olive oil while the food processor is going and blend until completely smooth. Finish by slowly drizzling the sesame oil and blend until completely combined. Scrape down the sides of the processor if needed and blend again. Set aside.

In a small bowl, combine the salt, Five Spice, garlic powder, and pepper to make a spice mixture. Stir to mix well. Set aside.
Place the chicken in a large bowl. Drizzle the chicken with 1 teaspoon olive oil and toss to coat. Sprinkle with the spice mixture and toss to coat thoroughly and evenly. Set aside.
In a large skillet, heat 2 tablespoons olive oil over medium-high heat. Place the chicken in a pan in a single layer and cook until crispy and brown, about 4 minutes. Flip each piece over and cook until done about 2 minutes. Remove from heat and set aside.

In a large bowl, add the shredded cabbage and carrots, 1 teaspoon salt, and ½ teaspoon pepper, tossing to coat evenly. Add the green onions, almonds, mandarin oranges, and chicken bits. Add ½ cup of the dressing and toss to coat thoroughly. Serve garnished with black sesame seeds and the remaining dressing on the side. Enjoy!