Clean Eating Sesame Spinach Salad With Chicken Recipes

Steps:

• In a jar with a tight-fitting lid, combine 4 teaspoons sesame oil, vinegar, sugar, soy sauce, salt, cayenne and ginger; shake well. Cover and refrigerate until serving., In a small skillet, saute chicken in remaining oil until golden brown; set aside and keep warm. In a small bowl, combine the spinach, carrot and onions. Shake dressing and pour over salad; toss to coat., Divide chow mein noodles between two plates; top with salad mixture and chicken. Sprinkle with sesame seeds. Serve immediately.

Steps:

• Heat a small skillet over medium-high heat. Toast pine nuts in hot skillet until lightly browned and fragrant, 3 to 5 minutes.
• Put spinach into a large salad bowl; top with pine nuts, tomatoes, chicken, avocado, corn kernels, and goat cheese.
• Beat white wine vinegar, olive oil, and Dijon mustard together in a small bowl until smooth; season with salt and pepper. Drizzle dressing over the salad and toss lightly to coat.

Steps:

• Arrange the spinach on salad plates or a large serving platter. Top with the chicken, strawberries, kiwi slices, and cashews.
• In a small bowl, whisk together the dressing ingredients. Pour over the salad and serve.

Steps:

• In a 5- to 6-quart pan over high heat, bring about 3 quarts water to a boil.
• Add half the spinach and cook until wilted, 1 to 2 minutes.
• Remove spinach from water with a strainer and place in a large bowl of ice water until cool; lift out and drain.
• Repeat process to cook and cool remaining spinach.
• In a large bowl, mix sake, soy sauce, sugar, and sesame oil.
• Squeeze or roll spinach tightly in a kitchen towel to remove as much water as possible.
• Place in bowl and mix with dressing to coat.
• If making salad ahead, cover and chill up to 4 hours.
• Divide spinach into six cylindrical bundles and squeeze each tightly to compact the leaves.
• Arrange bundles on a serving plate or in individual small, shallow bowls.
• Spoon a little of the dressing left in the bowl over each bundle.
• Sprinkle each bundle with about 1 teaspoon sesame seeds.

Steps:

• In a large bowl, toss the spinach, tomatoes, avocados, shrimp, mushrooms, eggs and sesame seeds. Sprinkle with Parmesan cheese. In a small bowl, combine the dressing ingredients. Pour over salad and toss to coat.

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
• Meanwhile, heat oil in a small skillet over medium-low heat. Stir in sesame seeds and cook until golden brown. Remove from heat. Stir in soy sauce, vinegar, and sugar. Pour dressing into a sealable container, and set aside.
• In a large bowl, mix together pasta, cooked chicken, and 1 cup dressing (reserve remaining dressing). Cover salad, and refrigerate at least 6 hours.
• Directly before serving, stir in parsley, green onions, and spinach. Toss with remaining dressing, if desired.