Hot Sesame Chicken and Avocado Salad
Description:
This vibrant and flavorful salad is a delightful creation from British chef Lesley Waters, perfect for a light yet satisfying lunch or a quick summer evening meal. The combination of tender, marinated chicken strips tossed with creamy avocado and fresh salad greens creates a dish that is not only visually appealing but also packed with flavor and nutrition. Feel free to use as many salad greens as you desire, allowing your hunger level to dictate the quantity. The preparation time includes a crucial marinating step, ensuring that the chicken is infused with delicious flavors.
Recipe Category: Lunch/Snacks
Keywords: Chicken Breast, Chicken, Poultry, Meat, Quick Meal
Nutritional Information
| Nutrient | Amount per Serving |
|---|---|
| Calories | 278.6 |
| Total Fat | 19 g |
| Saturated Fat | 2.9 g |
| Cholesterol | 34.2 mg |
| Sodium | 211.6 mg |
| Total Carbohydrates | 13.2 g |
| Dietary Fiber | 5.4 g |
| Sugars | 5.4 g |
| Protein | 16.7 g |
Ingredients
| Quantity | Ingredient |
|---|---|
| 2 | skinless chicken breasts |
| 4 | tablespoons grainy mustard |
| 1 | tablespoon liquid honey |
| 1 | tablespoon lemon juice |
| fresh ground black pepper (to taste) | |
| 1 | avocado |
| 1 | tablespoon sesame seeds |
| peanut oil (for stir-frying) | |
| 3 | cups assorted salad greens |
| 2 | teaspoons sesame oil (for drizzling) |
Instructions
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Begin by cutting the skinless chicken breasts into finger strips, which will help the chicken cook quickly and evenly while also providing a delightful bite-sized texture that complements the other ingredients in the salad.
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In a mixing bowl, combine grainy mustard, liquid honey, and lemon juice. Whisk these ingredients together until they form a smooth marinade that balances sweetness and tanginess.
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Add the chicken strips to the marinade, ensuring that each piece is thoroughly coated. Season the mixture with fresh ground black pepper to taste, enhancing the overall flavor profile of the chicken. Allow the chicken to marinate for 1 hour, allowing the flavors to meld beautifully.
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After marinating, heat peanut oil in a wok or large frying pan over medium-high heat until it is very hot. This high temperature will ensure that the chicken gets a nice sear and stays juicy inside.
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Carefully remove the chicken from the marinade, shaking off any excess liquid, and add the strips to the hot wok. Stir-fry the chicken for 5-6 minutes, or until it turns golden brown and is cooked through, reaching an internal temperature of 165°F (75°C). The high heat will help develop a lovely caramelization on the chicken’s exterior.
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While the chicken is cooking, toss the avocado with your choice of salad greens in a separate bowl, creating a refreshing base for your salad. Divide this mixture among four plates, setting the stage for the vibrant toppings to come.
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Once the chicken is cooked, add sesame seeds to the wok with the chicken and stir-fry for an additional minute, just until the seeds begin to toast and release their nutty aroma, adding a delightful crunch to the dish.
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Spoon the hot sesame chicken over the prepared salad on each plate, allowing the flavors to meld as the warmth of the chicken slightly wilts the greens, making for a lovely presentation.
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Finally, drizzle the assembled salad with sesame oil for an added layer of flavor, and serve immediately, ensuring that your guests enjoy the contrast of warm chicken with cool avocado and crisp greens.
This Hot Sesame Chicken and Avocado Salad is a quick and nutritious meal that beautifully balances flavors and textures, making it a wonderful addition to any lunch or light dinner. The combination of marinated chicken, creamy avocado, and a variety of salad greens creates a delightful dish that is sure to please everyone at your table. Enjoy the bright flavors and the satisfaction of a homemade meal that feels both indulgent and healthy!
