Prep 2 hrs
Cook 30 mins
Entered for safe-keeping. From Clean Eating, May/June 2009. A Japanese-inspired salad.
- 1 lb boneless skinless chicken breast
- 6 cups baby spinach leaves
- 1⁄2 cup daikon radishes or 1⁄2 cup red radish, sliced
- 1 teaspoon fresh ginger, grated
- 1 tablespoon toasted sesame seeds
- 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.
This is very tasty! It has a nice Asian flavor to it. I used the red radish and some leftover grilled chicken, so I skipped steps 1-3. I would suggest not keeping it for 4 days in the refrigerator only because mine was cooling for 2 hours and the spinach leaves were starting to wilt. I cut the recipe in half and it made 2 large servings. Thanks for posting. :)