Spinach and Chicken Salad with Sesame Seeds
Serves: 2 Servings
  • 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
  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.
Recipe by Flavor Quotient at https://www.flavorquotient.com/2013/06/spinach-and-chicken-salad-with-sesame-seeds/