by Gabi Moskowitz
Prep Time 0:20
Cook Time 0:08
This is a variation on the classic full-meal salad, the Chinese Chicken Salad. There is, however, nothing remotely “Chinese” about this salad, so I’m calling it an Asian Chicken Salad, as it features classic Asian flavors, specifically a touch of soy sauce and dark toasted sesame oil.
Regardless of its heritage, this healthy, salty-sweet salad is chock-full full of good-for-you ingredients, such as spinach (rather than the typical nutrition-less iceberg), tender poached, shredded chicken breast meat and crunchy apples and carrots. This makes a perfect light lunch or supper on its own, though it’s always nice to augment a nice salad with some crusty bread or fresh soup.
- ingredients
- 2 boneless, skinless chicken breasts $5
- 2 tbsp toasted sesame oil $2.50 for 10 oz.
- 1 tbsp soy sauce Pantry
- juice of 1 lime $0.50
- 1 clove garlic, minced finely or grated Pantry
- 1 1” piece ginger, peeled and minced finely or grated $0.50
- 2 tsp honey Pantry
- 4 cups baby spinach leaves $1.50
- 2 carrots, grated $0.50
- 1 sweet, crisp apple (such as Fuji or Honeycrisp), skin intact, cored and diced $0.50
- 1/2 cup cherry or grape tomatoes, halved $2.50 for a pint
- 2 tbsp toasted sesame seeds $3 for 12 oz.
- freshly ground pepper to taste Pantry
Total Cost of Ingredients $16.50
Directions
Bring a large pot of water to a boil over high heat. Add chicken breasts and cook for 6-8 minutes, or until fully-cooked, yet tender.
While chicken boils, whisk together sesame oil, soy sauce, lime, garlic, ginger, honey and 1 tbsp water. Set aside.
Once chicken has cooked, rinse under cool water and shred using your hands or two forks. Set aside.
In a large bowl, combine together the spinach, carrots, apple, tomatoes and chicken. Drizzle dressing over the salad and toss well to coat. Add sesame seeds and pepper and toss gently once more.
Divide between plates (2 large or 4 small) and serve.
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