Chicken & Broccolini Sesame Salad

Name: Chicken & Broccolini Sesame Salad
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 2
Cuisine: Gluten-Free, Low Carb
Ingredients: 2 large chicken breasts, skinless and deboned (we use Butcher Box meat); 1 tsp ground ginger; Sea salt; Freshly ground black pepper; 7 oz broccolini; 2 shallots, peeled and thinly sliced; 1 ½ TB olive oil; 1 baby gem lettuce, thinly sliced; 1 TB toasted sesame oil; 1 tsp rice wine vinegar; ½ tsp sesame seeds

This amazing hearty salad with fresh ingredients offers bold Asian flavors. It’s easy to throw together for a hearty lunch or light dinner.

This delicious chicken and broccolini sesame salad has so many simple components and tastes fabulous! You will especially love the slight Asian flavors present in the easy dressing and the sweet, crispy shallots in every mouthful!

Chef Tips:

You can use regular broccoli florets in place of broccolini but add another minute to the cooking time as their stems are often thicker.
Use any salad leaves of your choice, but I like thinly sliced little gem lettuce. However, Cos or Romaine lettuce will also work well.

Serves 2

Chicken & Broccolini Sesame Salad

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

This amazing hearty salad with fresh ingredients offers bold Asian flavors. It’s easy to throw together for a hearty lunch or light dinner.

Ingredients

2 large chicken breasts, skinless and deboned (we use Butcher Box meat)
1 tsp ground ginger
Sea salt
Freshly ground black pepper
7 oz broccolini
2 shallots, peeled and thinly sliced
1 ½ TB olive oil
1 baby gem lettuce, thinly sliced
1 TB toasted sesame oil
1 tsp rice wine vinegar
½ tsp sesame seeds

Instructions

Preheat the oven to 425°F (200°C) and line a small baking tray with parchment paper.
Season the chicken pieces on all sides with ground ginger, sea salt, and pepper. Place on the tray and bake for 22-25 minutes. Once done, set aside to rest for 5 minutes before slicing.
Meanwhile, bring a large pan of salted water to the boil and add the broccolini, cooking for no longer than 3 minutes. Drain and set aside.
Heat the olive oil in a non-stick pan over medium-high heat. Once hot, add the shallots and cook, stirring regularly, until they crisp up and caramelize. This won’t take long. Remove using a slotted spoon and place onto a plate lined with good-quality kitchen paper to absorb excess grease. This will ensure they remain crispy.
Arrange the sliced lettuce onto a serving platter and top with the chicken pieces. Whisk together the sesame oil and rice wine vinegar and pour this over the whole lot.
Finish with a scattering of sesame seeds and top with the crispy shallots.