Sesame Scallion Chicken Salad Bowl

Tender poached shredded chicken tossed in a savory ginger-sesame dressing with crisp celery and scallions over fresh chopped romaine.

• Prep: 10 min
• Cook: 12 min
• Total: 22 min
• Servings: 2
• Cuisine: Korean
• Difficulty: Easy
• Cost: $4.49/serving

Dietary

• Dairy-Free
• Nut-Free
• Low-Calorie
• Low-Carb
• Low-Sugar
• High-Protein
• Low-Saturated-Fat

Tags

• quick
• healthy
• fresh
• savory

Ingredients

• 1 pound chicken breast (boneless, skinless)
• 2 celeries (finely diced)
• 2 green onions (thinly sliced)
• 2 tablespoon mayonnaise
• 1 tablespoon soy sauce
• 1 teaspoon toasted sesame oil
• 1 teaspoon rice vinegar
• 1 teaspoon fresh ginger (grated)
• 1 clove garlic (minced)
• 4 cup romaine lettuce (chopped)
• 1 tablespoon toasted sesame seeds

Instructions

1. Place chicken breast in a medium pot and cover with water by 1 inch. Bring to a gentle boil over medium-high heat, then reduce heat to low, cover, and simmer for 10 to 12 minutes until internal temperature reaches 165°F.
2. Transfer cooked chicken to a cutting board to cool for 5 minutes, then shred using two forks.
3. In a medium bowl, whisk together mayonnaise, soy sauce, toasted sesame oil, rice vinegar, fresh ginger, and garlic until smooth.
4. Add shredded chicken, celery, and green onions to the dressing bowl and toss thoroughly until evenly coated.
5. Divide romaine lettuce between 2 bowls, top each with the dressed chicken salad, and garnish with toasted sesame seeds.

Notes

Keep the chicken salad mixture and chopped lettuce stored in separate airtight containers in the refrigerator for up to 3 days to maintain crispness when meal prepping.

Nutrition (per serving)

• Calories: 437
• Protein: 53.1 g
• Carbohydrates: 7.7 g
• Fat: 22.5 g
• Fiber: 2.5 g
• Sodium: 727 mg
• Saturated Fat: 3.3 g
• Sugar: 2.7 g
• Cholesterol: 170 mg