← All recipes

🍽️ Asian Spinach Salad with Chicken Breast

545 kcal · 30 min · 4 servings

Ingredients

• 200 g chicken breast fillet
• salt
• pepper
• 5 tbsp oil
• 100 g water chestnut (can)
• 0.5 nashi pear
• 1 bunch spring onions
• 6 sprigs coriander
• 0.5 lime
• 1 tbsp peanut butter
• 2 tbsp rice vinegar
• 1 tbsp soy sauce
• 1 tsp sesame oil
• 150 g fine leaf spinach
• 1 tbsp peanuts

Instructions

1. 1. Rinse the chicken breast under running water.
2. 2. Pat the meat dry with kitchen paper.
3. 3. Season the chicken with salt and pepper.
4. 4. Heat one tablespoon of oil in a pan.
5. 5. Fry the meat for about 3 minutes on each side.
6. 6. Pour a little hot water into the pan so that the bottom is just covered.
7. 7. Close the lid of the pan.
8. 8. Cook the meat for a further 4 minutes over medium heat.
9. 9. Add a little more water if necessary.
10. 10. Remove the chicken from the pan.
11. 11. Let the meat cool on a plate.
12. 12. Drain the water chestnuts.
13. 13. Chop the water chestnuts roughly.
14. 14. Peel the Nashi pear if the skin does not look nice.
15. 15. Wash the pear thoroughly if you do not peel it.
16. 16. Dry the pear.
17. 17. Core the fruit.
18. 18. Cut the pear into small cubes.
19. 19. Clean the spring onions.
20. 20. Wash the spring onions.
21. 21. Drain the spring onions.
22. 22. Cut the spring onions into thin rings.
23. 23. Wash the coriander.
24. 24. Shake the coriander dry.
25. 25. Pick off the coriander leaves.
26. 26. Chop the coriander leaves roughly.
27. 27. Squeeze the lime.
28. 28. Put peanut butter, rice vinegar, soy sauce, one tablespoon of lime juice, salt and pepper into a bowl.
29. 29. Whisk the ingredients in the bowl.
30. 30. Stir in sesame oil and the remaining oil into the sauce.
31. 31. Cut the chicken breast into cubes.
32. 32. Mix the chicken with the spring onions.
33. 33. Add the coriander to the mixture.
34. 34. Add the pear cubes to the mixture.
35. 35. Add the water chestnuts to the mixture.
36. 36. Add half of the salad dressing to the chicken mixture.
37. 37. Let the mixture marinate for about 20 minutes.
38. 38. Sort through the spinach.
39. 39. Clean the spinach.
40. 40. Wash the spinach.
41. 41. Spin the spinach dry.
42. 42. Mix the spinach with the remaining sauce.
43. 43. Distribute the spinach onto plates.
44. 44. Place the chicken salad on top of the spinach.
45. 45. Sprinkle the salad with peanuts.
46. 46. Serve the salad immediately.

Nutrition per serving

• kcal: 545
• Protein: 31 g · Fett/Fat: 36 g · Carbs: 21 g