Name: Spinach, Asian Pear & Chicken Salad
Total time: 40 min
Ingredients: 1 pound boneless, skinless chicken breast, trimmed; 4 bay leaves; 5 tablespoons toasted sesame oil; 3 tablespoons rice vinegar; 1 tablespoon grated fresh ginger; 1 tablespoon Chinese hot mustard; ¾ teaspoon salt, divided; 12 cups chopped stemmed mature spinach; 1 large Asian pear, thinly sliced; 1 medium cucumber, thinly sliced; 1 cup thinly sliced radishes; 2 tablespoons toasted sesame seeds

Directions

Step 1

Place chicken and bay leaves in a medium saucepan, add water to cover and bring to a boil. Cover, reduce heat to a gentle simmer and cook until an instant-read thermometer inserted into the thickest part registers 165 degrees F, 10 to 15 minutes. Let the chicken cool in its poaching liquid for 15 minutes.

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Step 2

Meanwhile, whisk oil, vinegar, ginger, mustard and 1/2 teaspoon salt in a small bowl. Combine spinach, pear, cucumber and radishes in a large bowl.
Step 3

Transfer the chicken to a clean cutting board and shred into bite-size pieces. Season with the remaining 1/4 teaspoon salt. Add to the salad, drizzle with the dressing and toss to coat. Sprinkle with sesame seeds.

Tips

To make ahead: Refrigerate poached chicken (Step 1) for up to 3 days.

Nutrition Facts

Serving Size: 2 cups

Per Serving:

285 calories; protein 21.5g; carbohydrates 11.4g; dietary fiber 4.7g; fat 17.7g; saturated fat 2.8g; cholesterol 50.1mg; vitamin a iu 6800.3IU; vitamin c 26.7mg; folate 157.6mcg; calcium 97.7mg; iron 3mg; magnesium 96.3mg; potassium 737.2mg; sodium 499.4mg.

Exchanges:

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Ingredients

Directions

Tips

Nutrition Facts

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Ingredients

Directions

Tips

Nutrition Facts