For the Marinated Chicken:

• 1/3 cup avocado oil
• 2 tablespoons toasted sesame oil
• 1 tablespoon soy sauce
• 2 teaspoons freshly grated ginger
• 3 tablespoons apple cider vinegar
• 2 tablespoons Cascade Mushroom Mix 
• 2 pounds boneless skinless chicken thighs

For the Chicken Salad:

• 1-2 baby bok choy, diced
• 1/3 cup grated carrot
• 3 scallions, diced
• 1/3 cup roasted cashews
• 1/2 teaspoon Black Sesame Seed, toasted
• 1/2 teaspoon White Sesame Seed, toasted
• pinch Murray River Flake Salt 

For the Marinated Chicken:

Combine the avocado oil, toasted sesame oil, soy sauce, ginger, apple cider vinegar and Cascade Mushroom Mix in a heavy duty 1 gallon ziplock bag. In a small bowl, reserve two tablespoons of the marinade for finishing.

Add the chicken thighs to the marinade in the bag, and marinate at least one hour.

Preheat the oven to 350 degrees.

Transfer the chicken and marinade to a glass baking dish and bake, uncovered for 30-40 minutes, until it is cooked through.

For the Chicken Salad:

When the chicken is cool enough to handle, cut the chicken into bite sized pieces and transfer to a large bowl.

Add the vegetables, nuts, and reserved marinade. Stir to combine.

Garnish with toasted sesame seeds and Murray River flake salt.