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Spinach, Asian Pear & Chicken Salad

Fragrant, crunchy Asian pears add a refreshing melon-like flavor to the healthy chicken salad recipe. Look for the large, brown, apple-shaped fruit in well-stocked supermarkets near other specialty fruit.

Nutrition Profile
  • Dairy-Free
  • Egg Free
  • Nut-Free
  • Soy-Free
  • Diabetic Appropriate
  • Gluten-Free
  • Healthy Aging
  • Healthy Immunity

  • 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
Prep - 30 m
Ready In - 40 m
  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°F, 10 to 15 minutes. Let the chicken cool in its poaching liquid for 15 minutes. 
  2. Meanwhile, whisk oil, vinegar, ginger, mustard and ½ teaspoon salt in a small bowl. Combine spinach, pear, cucumber and radishes in a large bowl. 
  3. Transfer the chicken to a clean cutting board and shred into bite-size pieces. Season with the remaining ¼ teaspoon salt. Add to the salad, drizzle with the dressing and toss to coat. Sprinkle with sesame seeds.
  • To make ahead: Refrigerate poached chicken (Step 1) for up to 3 days.


Nutrition Information
  • Serving Size: 2 cups
  • Per Serving: 285 calories; 18 g fat(3 g sat); 5 g fiber; 11 g carbohydrates; 22 g protein; 158 mcg folate; 50 mg cholesterol; 5 g sugars; 0 g added sugars; 6,800 IU vitamin A; 27 mg vitamin C; 98 mg calcium; 3 mg iron; 499 mg sodium; 737 mg potassium
  • Nutrition Bonus: Vitamin A (136% daily value), Vitamin C (45% dv), Folate (40% dv)
  • Carbohydrate Servings: ½

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