Hearty Chicken and Spinach Salad

Japanese-inspired · Autumn · 35 min · Serves 4 · By The Lesapor Kitchen

Enjoy this warm and filling chicken and spinach salad, perfect for cooler autumn days. It's easy to prepare and provides a balanced meal in a single dish.

Ingredients

• 2 tablespoons olive oil
• 1 pound boneless chicken breast, sliced
• 3 tablespoons soy sauce
• 1 tablespoon rice vinegar
• 1 teaspoon sesame oil
• 5 ounces baby spinach
• 1 cup cherry tomatoes, halved
• 2 tablespoons sesame seeds, toasted

Method

1. Heat 1 tablespoon of olive oil in a skillet over medium heat.
2. Add the sliced chicken breast to the skillet and sauté for about 8 minutes, or until cooked through.
3. In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, and remaining olive oil to make a dressing.
4. In a large bowl, combine the baby spinach and cherry tomatoes.
5. Add the cooked chicken slices to the salad.
6. Drizzle the dressing over the salad and toss gently to combine.
7. Sprinkle toasted sesame seeds on top before serving.