Salad for dinner? That’s only allowed in my house when it’s topped with lots of veggies, fruit, or some kind of delicious protein. In this case, ginger-garlic chicken and a handful of spiced walnuts. Yum!
I’d highly suggest making two batches of the walnuts. I may or may not have eaten half of them before they got to the table.
So, go ahead and have a salad for dinner! This one’s fresh, filling and delicious!
Ginger-Garlic Chicken and Walnut Salad
Prep Time: 15 minutes
Start to Finish: 35 minutes
Ginger Spiced Walnuts
1 tablespoon olive oil
1/2 teaspoon grated fresh ginger
1 clove garlic, finely grated
1/2 cup walnuts
1 tablespoon honey or agave nectar
1/4 teaspoon fine sea salt
Chicken and Salad
2 boneless skinless chicken breasts (about 3/4 lb)
1/4 teaspoon sea salt
1/8 teaspoon pepper
1/3 cup all-purpose flour
3 tablespoons olive oil
1 teaspoon grated fresh ginger
3 tablespoons fresh lemon juice
1/4 cup chicken broth
2 tablespoons honey or agave nectar
6 cups baby spinach
2 tablespoons fresh chopped parsley
Line a pan with wax paper or foil sprayed with cooking spray; set aside. In a small skillet, heat 1 tablespoon olive oil over medium-low heat. Stir in ginger and garlic. Heat for 30 to 45 seconds, stirring constantly or until garlic just begins to brown. Add the walnuts and honey, cook for 2 to 3 minutes until mixture begins to boil and sticks to the walnuts. Sprinkle with salt and spread into a single layer on prepared pan.
Slice chicken breasts in half horizontally, to make 4 thin chicken breast halves. Place chicken between two large pieces of plastic wrap, sprinkle each side with salt and pepper. Using a meat mallet or the back of a wooden spoon, pound out chicken until about 1/4-inch thick.
Spoon flour into shallow dish. Dredge chicken in flour to coat. Heat 3 tablespoons olive oil in large skillet, over medium heat. Add the chicken and cook 1 to 2 minutes on each side or until browned and cooked through. Transfer to plate and cover with foil to keep warm. Add ginger, lemon juice, broth and honey. Cook over medium-low about 3 minutes, stirring frequently until mixture thickens.
Divide spinach between serving plates. Top with chicken, sauce, walnuts and parsley.
Makes: 4 servings
More Fresh Summer Salads to Checkout:
Jamie’s Indian Chopped Salad from Taste
Fruit and Nut Salad from She Knows
Kale, Chicken and Quinoa Salad with Mint Yogurt Dressing from Aida Mollenkamp
