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Chicken Salad with Lemon-Ginger Dressing

Chicken Salad with Lemon-Ginger Dressing
Chicken Salad with Lemon-Ginger Dressing

Serves: 4

Prep Time: 20 minutes plus chilling

Bake Time: 10 minutes

  • 1 ½-inch piece peeled fresh ginger
  • 1 ½-inch wedge white onion
  • 1/3 cup extra virgin olive oil
  • ¼ cup fresh lemon juice
  • 1-½ Tbps. toasted sesame oil
  • 1 Tbsp. lemon zest
  • 1 tsp. dried basil
  • 1 tsp. rice vinegar
  • ½ tsp. plus 1/8 tsp. sea salt
  • 1-½ lbs. boneless, skinless chicken breasts
  • 2 cups small broccoli florets
  • 1 6-oz. bag of baby spinach
  • ½ cup pomegranate arils

In blender, purée ginger, onion, oil, lemon juice, 1-1/2 teaspoons sesame oil, lemon zest, basil, rice vinegar and 1/2 teaspoon salt; reserve, cover and refrigerate 1/4 cup dressing.

Place chicken in large zip-top plastic bag; pour remaining dressing over chicken. Seal bag, pressing out excess air; refrigerate at least 1 hour or up to 2 hours.

Preheat oven to 375°F. Remove chicken from marinade; discard marinade. In large skillet, heat remaining 1 tablespoon sesame oil over medium-high heat. Add chicken; cook 5 minutes or until browned, turning once. Transfer chicken to rimmed baking pan. Bake 10 minutes or until chicken loses its pink color throughout and internal temperature reaches 165°. Transfer chicken to cutting board; loosely cover with aluminum foil.

In medium microwave-safe bowl, add 2 tablespoons water and broccoli; cover with damp paper towel. Heat in microwave oven 1 minute or until crisp-tender; sprinkle with remaining 1/8 teaspoon salt.

Slice chicken. In large bowl, toss spinach, chicken and broccoli with reserved dressing; serve sprinkled with pomegranate arils.

Nutrition Information:
Approximate nutritional values (per serving): Calories 432, Fat 28g, Saturated 5g, Cholesterol 94mg, Sodium 452mg, Carbohydrates 10g, Fiber 3g, Sugar 4g, Added Sugars 0g, Protein 37g

Nutritional values are based on data from the USDA National Nutrient Database for Standard Reference. Actual nutritional values may vary due to preparation techniques, variations related to suppliers, regional and seasonal differences, or rounding.