Orient Express Chicken Salad
Take your taste buds on a flavorful journey with this vibrant and refreshing Orient Express Chicken Salad! Packed with crisp, colorful vegetables like spinach, julienned carrots, red bell peppers, and cucumbers, this salad is as visually stunning as it is delicious. Tender, pan-seared chicken breast slices add hearty protein, while a zesty Asian-inspired dressing made with soy sauce, sesame oil, rice vinegar, honey, and aromatic ginger and garlic ties it all together beautifully. Toasted sesame seeds provide a delightful crunch, and fresh cilantro and green onions add layers of herbaceous flavor. Perfect for a light lunch or dinner, this wholesome salad comes together in just 35 minutes, making it an ideal choice for busy weeknights. Enjoy it as a nutritious, satisfying meal that’s brimming with bold, dynamic flavors!
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Recipe Information
Ingredients
- 2 pieces Chicken breast
- 4 cups Spinach leaves
- 1 large Carrot
- 1 medium Red bell pepper
- 1 small Cucumber
- 2 stalks Green onions (scallions)
- 0.25 cup Cilantro
- 1 tablespoon Sesame seeds
- 3 tablespoons Soy sauce
- 2 tablespoons Sesame oil
- 2 tablespoons Rice vinegar
- 1 teaspoon Honey
- 1 teaspoon Ginger (grated)
- 1 clove Garlic (minced)
- 0.25 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 tablespoon Olive oil
Instructions
Season the chicken breasts with salt and black pepper on both sides.
Heat olive oil in a skillet over medium-high heat. Cook the chicken breasts for 6-7 minutes on each side, or until fully cooked and no longer pink in the center. Set aside to cool.
While the chicken cools, prepare the salad ingredients. Wash and dry the spinach leaves. Peel the carrot and use a julienne peeler or knife to cut it into thin strips.
Core and thinly slice the red bell pepper. Slice the cucumber into half-moons. Chop the green onions and cilantro.
In a small skillet over low heat, toast the sesame seeds for 2-3 minutes until golden and fragrant. Remove from heat and set aside.
In a small bowl, whisk together soy sauce, sesame oil, rice vinegar, honey, grated ginger, minced garlic, and a pinch of salt and pepper to make the dressing.
Slice the cooled chicken breasts into thin strips.
In a large mixing bowl, combine the spinach, carrot, bell pepper, cucumber, green onions, and cilantro. Add the chicken slices on top.
Pour the dressing over the salad and toss gently to coat all ingredients evenly.
Sprinkle the toasted sesame seeds over the salad as a finishing touch.
Serve immediately and enjoy your Orient Express Chicken Salad!
Nutrition Facts
Calories |
295 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.1 g | 19% | |
| Saturated Fat | 2.6 g | 13% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 74 mg | 25% | |
| Sodium | 660 mg | 29% | |
| Total Carbohydrate | 9.3 g | 3% | |
| Dietary Fiber | 2.6 g | 9% | |
| Total Sugars | 4.5 g | ||
| Protein | 30.2 g | 60% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 69 mg | 5% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 639 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
