Chicken-and-Spinach Salad with Toasted-Sesame Dressing

Name: Chicken-and-Spinach Salad with Toasted-Sesame Dressing
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 79 milliliters cooking oil; 2 teaspoons chopped fresh ginger; 1 small clove garlic; 0 teaspoons fresh-ground black pepper; 1 Tbsp orange juice; 1 red bell pepper, cut into thin strips; 1 teaspoons salt; 2 teaspoons Asian sesame oil; 59 milliliters sesame seeds; 454 grams boneless, skinless chicken breasts (about 3); 4 liters pounds spinach, stems removed, leaves washed well (about; 2 Tbsps water; 2 teaspoons red- or white-wine vinegar

Chicken-and-Spinach Salad with Toasted-Sesame Dressing might be just the main course you are searching for. One portion of this dish contains approximately 57g of protein, 32g of fat, and a total of 620 calories. This recipe serves 4. This recipe covers 76% of your daily requirements of vitamins and minerals. 1 person found this recipe to be scrumptious and satisfying. From preparation to the plate, this recipe takes about 45 minutes. Head to the store and pick up water, asian sesame oil, chicken breasts, and a few other things to make it today. To use up the fresh ginger you could follow this main course with the Fresh Ginger Cookies as a dessert. It is a good option if you're following a gluten free, dairy free, and whole 30 diet.

Instructions

Heat a large frying pan over moderate heat.

Equipment you will use

Frying Pan

Add the sesame seeds and cook, stirring frequently, until browned, 2 to 3 minutes.

Ingredients you will need

Sesame Seeds

Remove the seeds from the pan immediately.

Ingredients you will need

Seeds

Equipment you will use

Frying Pan

In a blender, combine the vinegar, ginger, garlic, orange juice, sesame oil, the 1/3 cup cooking oil, 1/4 teaspoon of the salt, and 1 tablespoon of the toasted sesame seeds. Puree until smooth and leave the dressing in the blender.

Ingredients you will need

Orange Juice

Sesame Seeds

Cooking Oil

Sesame Oil

Vinegar

Garlic

Ginger

Salt

Equipment you will use

Blender

In the frying pan, heat the remaining 1 tablespoon oil over moderate heat. Season the chicken breasts with the remaining 1/4 teaspoon salt and the black pepper and add to the pan. Cook until brown, about 5 minutes. Turn and cook until almost done, about 3 minutes more. Cover the pan, remove from the heat, and let steam for 5 minutes.

Ingredients you will need

Chicken Breast

Black Pepper

Salt

Cooking Oil

Equipment you will use

Frying Pan

Remove the chicken from the pan. Set the pan over moderate heat and add the water. Cook, scraping the bottom of the pan to dislodge any brown bits, until reduced to 1 tablespoon.

Ingredients you will need

Whole Chicken

Water

Equipment you will use

Frying Pan

Transfer the liquid to the blender and pulse to combine. When the chicken breasts are cool enough to handle, cut them into bite-size pieces and toss with the remaining sesame seeds.

Ingredients you will need

Chicken Breast

Sesame Seeds

Equipment you will use

Blender

In a large bowl, toss the spinach with the red-pepper strips and the chicken.

Ingredients you will need

Whole Chicken

Spinach

Pepper

Equipment you will use

Bowl

Serve the salad with the dressing spooned over the top.

Wine Recommendation: The herbal, grassy notes in sauvignon blanc make it well-suited to pairing with salads. Even better, its high acidity allows it to easily handle the tart orange juice in this dressing.

Ingredients you will need

Sauvignon Blanc