Loading...
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.
For 4 servings
Poach the Chicken
Prepare the Ginger-Sesame Dressing
Prep Vegetables and Shred Chicken
Packed with creamy avocado, crisp cucumber, juicy tomatoes, and a tangy herb cream cheese spread on whole wheat bread. This refreshing and healthy sandwich is a taste of the West Coast, perfect for a quick lunch.
A refreshing mix of tender chicken, crisp lettuce, sweet mandarin oranges, and crunchy almonds, all tossed in a zesty sesame ginger dressing. It's a light yet satisfying meal, perfect for a sunny lunch.
A classic side from California's Central Coast barbecue tradition. Tender pinquito beans slow-simmered with bacon, ham hock, and a savory, tangy, and slightly sweet tomato broth. The perfect partner for grilled tri-tip.
A classic California barbecue staple, this grilled tri-tip is juicy, tender, and packed with flavor from a simple garlic and pepper rub. Seared for a perfect crust and finished over indirect heat, it's the ultimate centerpiece for any cookout.
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.
This california recipe takes 40 minutes to prepare and yields 4 servings. At 409.19 calories per serving with 44.61g of protein, it's a beginner-friendly recipe perfect for lunch or dinner.
Assemble and Serve
Replace the chicken with 1 block (14 oz) of extra-firm tofu, pressed and pan-fried, or 2 cans (15 oz each) of chickpeas. Use maple syrup instead of honey in the dressing.
Add 1-2 teaspoons of sriracha, chili garlic sauce, or a finely minced red chili to the dressing for a spicy kick.
Swap the romaine lettuce for an equal amount of shredded napa cabbage, mixed spring greens, or thinly sliced kale for a different texture and flavor profile.
Replace the avocado oil with 2 tablespoons of creamy peanut butter and add 1-2 tablespoons of warm water to the dressing to thin it out, creating a delicious peanut-ginger sauce.
Chicken breast is an excellent source of lean protein, which is crucial for building and repairing muscle tissue, supporting immune function, and promoting a feeling of fullness.
Loaded with fresh vegetables like romaine, carrots, and bell peppers, this salad provides essential vitamins (A, C, K), minerals, and dietary fiber, which aids digestion and supports overall health.
The dressing features avocado oil and sesame oil, both of which are rich in monounsaturated and polyunsaturated fats. These healthy fats can help reduce bad cholesterol levels and support cardiovascular health.
Ginger and garlic are renowned for their natural anti-inflammatory and antioxidant properties, which can help combat oxidative stress and support a healthy immune system.
Each serving of this salad contains approximately 475-500 calories, making it a well-balanced and satisfying meal. The exact count can vary based on the size of the chicken breasts and vegetables.
Yes, this salad is very healthy. It's packed with lean protein from the chicken, fiber and vitamins from the fresh vegetables, and healthy monounsaturated fats from the avocado and sesame oils.
Absolutely. Boneless, skinless chicken thighs are a great alternative and will be even more moist. You may need to increase the poaching time by a few minutes to ensure they are cooked through.
For best results, store the components separately in airtight containers in the refrigerator for up to 3 days. Once the salad is dressed, it's best to eat it within 24 hours as the lettuce will lose its crispness.
Yes, it's easy to make this gluten-free. Simply substitute the low sodium soy sauce with an equal amount of tamari or coconut aminos, which are both gluten-free alternatives.