Chicken and Spinach Salad
with Japanese dressing
We're still recovering from Thanksgiving feasting with this simple salad that's all about the dressing. This Japanese dressing (the creamy, orange one we've seen at every Japanese restaurant) does have quite a list of ingredients, but it's worth the effort (plus your blender does most of the work). Slightly sweet, it'll turn your leftover chicken (or tofu) and quinoa into a whole different dish. Also please forgive me, but I somehow forgot the carrots and cucumbers in my shopping list (even professional meal planners have their days), which is why they're missing in this photo.
Ingredients
- Homemade Japanese dressing - 3/4 cup ((ingredients listed separately))
- Carrots - 1/2 lb , grated
- Cucumbers - 1/2 lb , cubed
- Leftover chicken breasts - 1 lb , sliced
- Leftover quinoa - 1 1/2 cups
- Baby spinach - 6 oz
- Onion - 1/4 , peeled
- Green onion - 1 stalk , just the white part
- Ginger - 1/2 inch , peeled
- Garlic - 1 clove , peeled
- Cooking oil - 1/4 cup
- Rice vinegar - 2 1/2 Tbsp
- Water - 1 Tbsp
- Ketchup - 1 Tbsp
- Soy sauce, low-sodium - 2 tsp
- Sugar - 1 tsp
- Lemon juice - 1 tsp
- Salt - 1/4 tsp
- Black pepper - pinch
Prep
-
Japanese dressing - Mix all ingredients together in a blender. (Can be done up to 5 days ahead)
-
Carrots - Grate. (Can be done up to 5 days ahead)
-
Cucumbers - Cube.
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Make
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Warm up leftover chicken and quinoa from Monday's dinner
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Toss spinach, quinoa, carrots, and cucumbers with as much dressing as you want. Top with proteins and drizzle on more dressing.
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