Clean Eating Sesame Spinach Salad With Chicken Recipe #374411
Entered for safe-keeping. From Clean Eating, May/June 2009. A Japanese-inspired salad.
by KateL
2½ hours | 2 hours prep
SERVES 4
- 1 lb boneless skinless chicken breast
- 6 cups baby spinach leaves
- 1/2 cup daikon radish or red radish, sliced
- 1 teaspoon fresh ginger, grated
- 1 tablespoon toasted sesame seeds
DRESSING
- 2 tablespoons olive oil
- 1 tablespoon rice wine vinegar
- 1 tablespoon low sodium soy sauce
- 1 teaspoon sesame oil
- Heat approximately 2 inches of water in a large saucepan or stockpot. Add chicken (and add enough water to cover chicken) and bring to a boil over medium heat.
- Reduce heat to low, cover and simmer until chicken is cooked through, approximately 15 minutes.
- Set chicken aside and allow to cool completely.
- Meanwhile in a large bowl, combine spinach, radish, ginger and sesame seeds.
- Using 2 forks, shred chicken into 2-inch strips and add to spinach mixture.
- In a small bowl, whisk together all dressing ingredients. Pour over chicken and toss to combine.
- Cool to room temperature and refrigerate before serving, for best flavor, for 2-3 hours. Will keep in the refrigerator for up to 4 days.
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5 stars