Sesame-Ginger Chicken and Arugula Salad with Bread

Servings:
Sesame-Ginger Chicken and Arugula Salad with Bread 4.75/5 (8 votes)

A wonderful light meal after all that holiday eating. But definitely not light on taste - this salad is packed with flavor! And if you like a little kick of spice, add a bit of Sriracha to the marinade - it's incredible!  Now, if you're worried about not satisfying your big eaters, bulk it up with white beans, chick peas, or quinoa.

Sesame-Ginger Chicken and Arugula Salad

SERVINGS : 4 PEOPLE COOK TIME : MINUTES PREP TIME : MINUTES PASSIVE TIME : MINUTES

INGREDIENTS

  • 1 pound boneless skinless chicken breasts
  • 6-8 cups arugula
  • 2 tablespoons cilantro, chopped
  • 1/2 cup radish, sliced
  • Marinade / Vinaigrette
  • 1 tablespoon low sodium soy sauce
  • 1/2 teaspoon honey
  • 2 tablespoons lime juice
  • 1 tablespoon rice wine vinegar
  • 1 clove garlic, minced or pressed
  • 2 teaspoons ginger, minced
  • 1/4 cup olive oil
  • 1 tablespoon sesame oil
  • kosher salt and pepper, to taste

DIRECTIONS

  1. Combine marinade ingredients in a small bowl. Whisk to combine.
  2. Taste and adjust seasoning for salt and lime juice.
  3. Marinate chicken for 30 minutes in just enough marinade to coat the meat.
  4. Preheat the grill (or use a grill pan indoors) to medium high.
  5. Grill the chicken until juices run clear – about 3-4 minutes per side.
  6. Remove and let rest a couple of minutes then slice.
  7. Toss the arugula and cilantro in just enough vinaigrette to coat the leaves.
  8. Plate the arugula, top with sliced chicken and radishes.

Nutritional Information

Serving Size 207g Calories 381 Fat 24 Sat Fat 4 Sodium 265 Carbs 4 Sugars 2 Fiber 11 Protein 34.

French Bread

SERVINGS : 4 PEOPLE COOK TIME : MINUTES

INGREDIENTS

  • 1 loaf French bread

DIRECTIONS

  1. Wrap bread in foil for a soft crust or warm without foil for a crunchy crust.
  2. Place in heated oven until heated through.

NOTES

KID NOTE: The chicken and bread were very well received. My big kids liked the salad, and I served cut fruit to my youngest.

VEGETARIAN TIP: Substitute sliced eggplant for the chicken.

GLUTEN MODIFICATIONS: Use tamari instead of soy sauce.

1 Comment

  1. MarthaRoebuck says:

    I had 4 pounds of chicken I needed to cook so i quadrupled the recipe which made the marinade a little oily. I added more lime juice which gave it a nice zing! I love the sesame oil flavor!! Everyone loved it:)

Leave a Reply