Clean Eating Sesame Spinach Salad With Chicken Recipes

Steps:

• In a jar with a tight-fitting lid, combine 4 teaspoons sesame oil, vinegar, sugar, soy sauce, salt, cayenne and ginger; shake well. Cover and refrigerate until serving., In a small skillet, saute chicken in remaining oil until golden brown; set aside and keep warm. In a small bowl, combine the spinach, carrot and onions. Shake dressing and pour over salad; toss to coat., Divide chow mein noodles between two plates; top with salad mixture and chicken. Sprinkle with sesame seeds. Serve immediately.

Steps:

• In a large bowl, combine Napa cabbage, red cabbage, onions, almonds and toasted sesame seeds. Then add well-drained tuna, and combine gently, keeping tuna in large chunks.
• In a small bowl, whisk together all dressing ingredients. Pour over top of cabbage-tuna mixture and combine well.
• For best flavor, refrigerate for 2-3 hours. Can be kept in the refrigerator for up to 4 days.

Steps:

• Cook quinoa according to package directions. Set aside to cool slightly.
• Finely slice cucumbers into 1/8-inch or thinner pieces and place in medium mixing bowl.
• In a small bowl, combine soy sauce, vinegar and oil. Pour over cucumber slices and toss together.
• Divide quinoa among 4 salad plates and place cucumber slices on top.
• In a small mixing bowl, combine crab meat with lemon juice. Divide evenly on top of cucumber slices.
• Refrigerate for 2-3 hours for best flavor. Can be kept in the refrigerator for up to 4 days.
• Garnish with cilantro immediately before serving.

Steps:

• In a 5- to 6-quart pan over high heat, bring about 3 quarts water to a boil.
• Add half the spinach and cook until wilted, 1 to 2 minutes.
• Remove spinach from water with a strainer and place in a large bowl of ice water until cool; lift out and drain.
• Repeat process to cook and cool remaining spinach.
• In a large bowl, mix sake, soy sauce, sugar, and sesame oil.
• Squeeze or roll spinach tightly in a kitchen towel to remove as much water as possible.
• Place in bowl and mix with dressing to coat.
• If making salad ahead, cover and chill up to 4 hours.
• Divide spinach into six cylindrical bundles and squeeze each tightly to compact the leaves.
• Arrange bundles on a serving plate or in individual small, shallow bowls.
• Spoon a little of the dressing left in the bowl over each bundle.
• Sprinkle each bundle with about 1 teaspoon sesame seeds.