This colorful grilled chicken salad is a fan favorite. It’s the perfect balance of sweet and savory. The salad not only is light, simple to make, and chock-full of flavor, but also kicks in pretty quickly since the cannabinoids are in the dressing and are therefore easily metabolized.

Related: Check out Jeff’s recipes for Mini Ricotta Pineapple Canna-Crepe Souffles and Potato Latkes.

Servings: 12 side salads/ 6 entrees
Prep time: 40 minutes
Cook time: 8-10 minutes
Approximate THC per serving*
10%: 2.5–5 mg
15%: 3.8–7.6 mg
20%: 5–10 mg

For the chicken and marinade
6 boneless, skinless chicken breasts
¼ cup hoisin sauce
¼ cup barbecue sauce
½ teaspoon kosher salt
2 tablespoons sesame oil (plain)
½ cup water

For the dressing
½ cup strawberries, muddled
2 tablespoons canna– sesame oil, plus 2 tablespoons toasted sesame oil
¼ cup sesame oil (plain)
3 tablespoons rice vinegar
¼ teaspoon dry mustard
1 teaspoon minced garlic
½ 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 brussels sprouts, shredded
1 cup broccoli florets
2 blood oranges, divided into supremes (see sidebar, below), or 1 small can mandarin oranges
¾ cup strawberries, sliced
1 mango, diced
1 cup snow peas
1 Italian cucumber, sliced thin
½ package dry instant ramen noodles, crumbled
3 teaspoons sesame seeds

Marinate the chicken

  1. Pound the chicken breasts until the sides are even.
  2. 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 ziplock bag, then add the chicken and marinate in the refrigerator for at least 4 hours or overnight.
  3. 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 bitesize pieces.

Make the dressing

  1. Make the dressing by mixing all the ingredients together in a small bowl. Set aside to let the flavors develop.

To finish the salad

Toss the kale, baby greens, green cabbage, red cabbage, brussels 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.

Knife skills: Orange supremes
Cut off top and bottom of orange so that its flesh is visible. Following the contour of the orange, cut the peel off the orange as close to the flesh as you can. Slice into each section as close to the membrane as possible. Each “supreme” should easily fall out.

*Approximate dose per serving is based on infusing 5 grams of cured/dried/decarbed cannabis into 5 ounces of oil

Jeff recently published 100 cannabis-infused recipes in his cookbook “The 420 Gourmet: The Elevated Art of Cannabis Cuisine.” The book is available now from Harper Wave for $29.99.