Clean Eating Sesame Spinach Salad With Chicken

Entered for safe-keeping. From Clean Eating, May/June 2009. A Japanese-inspired salad.

• Ready In: 2 hrs 30 mins
• Serves: 4

Ingredients

• 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

• DRESSING

• 2  tablespoons olive oil
• 1  tablespoon  rice wine vinegar
• 1  tablespoon low sodium soy sauce
• 1  teaspoon  sesame oil

Directions

1. 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.
2. Reduce heat to low, cover and simmer until chicken is cooked through, approximately 15 minutes.
3. Set chicken aside and allow to cool completely.
4. Meanwhile in a large bowl, combine spinach, radish, ginger and sesame seeds.
5. Using 2 forks, shred chicken into 2-inch strips and add to spinach mixture.
6. In a small bowl, whisk together all dressing ingredients. Pour over chicken and toss to combine.
7. 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.