Chicken & Broccolini Salad with Sesame-Ginger Dressing
A sesame-ginger dressing for a zesty, Asian-inspired flavor. The Greek yogurt adds creaminess to balance the sesame oil and ginger.
Ingredients
3 oz chicken breast, sliced (grilled or poached)
â…“ cup broccolini
2 Tbsp cilantro, chopped
2 Tbsp sunflower seeds, toasted
½ tsp sesame oil
1 tsp olive oil
½ tsp grated fresh ginger
¼ cup red cabbage, shredded
¼ cup carrot, shredded
1 ½ Tbsp plain Greek yogurt
â…“ cup baby spinach
1 tsp soy sauce (or tamari for gluten-free option)
1 tsp rice vinegar
Salt and pepper to taste
Macronutrients
Protein: 24g
Fat: 20g
Carbohydrates: 8g
Preparation
Grill the chicken: Preheat a grill or grill pan to medium heat. Lightly season the chicken breast (3 oz) with salt and pepper. Grill the chicken for about 5-6 minutes per side, or until fully cooked (internal temperature of 165°F/74°C). Remove from heat, allow it to rest briefly, and then slice or dice into bite-sized pieces.
Sauté broccolini: While the chicken rests, heat the sesame oil (½ tsp) in the pan over medium heat and sauté the broccolini (⅓ cup) until tender. Set aside.
Prepare the dressing: In a small bowl, whisk together olive oil (1 tsp), grated ginger (½ tsp), soy sauce (1 tsp), rice vinegar (1 tsp), and plain Greek yogurt (1 ½ Tbsp) to create the sesame-ginger dressing. Season with salt and pepper to taste.
Combine and serve: In a large bowl, combine the grilled chicken (3 oz), sautéed broccolini, chopped cilantro (2 Tbsp), toasted sunflower seeds (2 Tbsp), shredded red cabbage (¼ cup), shredded carrot (¼ cup), and baby spinach (⅓ cup.) Drizzle the sesame-ginger dressing over the salad and toss gently to combine. Serve immediately and garnish with extra sunflower seeds or cilantro if desired.
SATURDAY 250426