Tender poached chicken and crisp veggies tossed in a zesty ginger-sesame dressing. This light and refreshing salad is perfect for a healthy lunch or a light summer dinner, embodying fresh California flavors.
Tangy, protein-packed cold ginger chicken salad. A refreshing and energy-giving lunch!
This hawaiian dish is perfect for lunch. With 404.67 calories and 43.8g of protein per serving, it's a nutritious choice for your meal plan.
fat
1 large head Romaine Lettuce (chopped)
1 medium Cucumber (thinly sliced)
2 medium Carrots (julienned)
1 medium Red Bell Pepper (thinly sliced)
4 stalk Scallions (thinly sliced, whites and greens separated)
3 tbsp Fresh Cilantro (chopped)
1 tbsp Sesame Seeds (toasted, for garnish)
Instructions
1
Poach the Chicken
Place the chicken breasts in a single layer in a pot or deep skillet. Add the white parts of the scallions and salt.
Pour in enough water to cover the chicken by about 1 inch.
Bring the water to a gentle simmer over medium heat. Avoid a rolling boil to keep the chicken tender.
Once simmering, reduce the heat to low, cover the pot, and cook for 15-18 minutes.
Check for doneness with a meat thermometer; it should read 165°F (74°C) at the thickest part. Remove chicken from the pot and let it cool completely on a cutting board.
2
Prepare the Ginger-Sesame Dressing
In a small bowl or jar, combine the grated ginger, minced garlic, low sodium soy sauce, rice vinegar, toasted sesame oil, avocado oil, and honey.
Whisk vigorously or shake the jar until the dressing is emulsified and well combined.
Taste and adjust sweetness or acidity if needed. Set aside.
3
Prep Vegetables and Shred Chicken
While the chicken is cooling, wash and prepare all your vegetables: chop the romaine lettuce, thinly slice the cucumber and red bell pepper, and julienne the carrots.
Once the chicken is cool enough to handle, use two forks or your fingers to shred it into bite-sized pieces.
4
Assemble and Serve
In a large salad bowl, combine the shredded chicken, chopped lettuce, sliced cucumber, julienned carrots, and sliced red bell pepper.
Drizzle the ginger-sesame dressing over the salad.
Toss gently until all ingredients are evenly coated.
Garnish with the green parts of the scallions, chopped fresh cilantro, and toasted sesame seeds.
Serve immediately to enjoy the crisp texture of the vegetables.
