Spinach and Chicken Salad with Sesame Seeds

 
Spinach and Chicken Salad with Sesame Seed
 
Since the time I have been advised to eat healthy by my doctor, my dearest brother is motivating me to eat more salads than anything else. But honestly, I was not too good in making or eating salads. So I thought of trying my luck with it and followed this recipe from one of the books I have. This was the first time I found myself eating raw spinach and oh boy! I loved it! I didn’t know that the salad dressing could make the raw spinach so delicious! Thank you brother!
 
I have tried few of the bottled salad dressings available in the supermarkets, but honestly, I didn’t like any of them. So I bought couple of books of salads and determined to excel that skill. And surprisingly enough, I found that the homemade salad dressings are way better than the store bought ones! Plus you won’t have to worry about the expiry date – just made as much quantity as you need for your immediate serving.
 
The thumb rule of any good salad is that the ingredients you are using, like the salad leaves or veggies, must be the freshest of its kind! So whenever you buy your salad leaves, make sure to use it up within the very next day; your refrigerator won’t help you much here! :)
 
Spinach and Chicken Salad with Sesame Seed
Spinach and Chicken Salad with Sesame Seeds
 
Author:
Serves: 2 Servings
Ingredients
  • Boneless chicken breast – 2
  • Light soy sauce – 2 tbsp
  • Red bell pepper – 1
  • Fresh baby spinach – 450 gm (approximately 2 to 3 bunch)
  • Sesame oil – 4 tbsp
  • Rice wine vinegar – 2 tbsp
  • Sesame seeds – 2 tbsp
  • Vegetable Oil – 2 tbsp
  • Salt and pepper to taste
Instructions
  1. Cut the chicken breast into bite size pieces and put in a bowl. Add the light soy sauce and leave to marinate for 20 minutes.
  2. Core and finely slice the bell pepper discarding the core and seeds.
  3. Rinse the spinach leave really well and shake off excess water. If you couldn’t get baby spinach, use the regular ones and tear them into smaller pieces, but don’t make it too small.
  4. To make the dressing, put the sesame oil, rice wine vinegar, salt and pepper into a bowl and whisk together to make a smooth consistency.
  5. Heat the vegetable oil in a skillet, add the chicken pieces and fry until golden brown all over and cooked through.
  6. Mix the spinach with the red pepper and toss in the dressing. Check and adjust seasoning if needed. Carefully toss the chicken with the spinach.
  7. Arrange the salad on serving plates. Sprinkle the sesame seeds on top. Serve immediately.

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