Soy Ginger Garlic Chicken Spinach Salad

I love a hearty spinach salad and it is even better with Asian flavors such as soy and ginger. The tender, sweet and salty chicken is addictive and the marinade becomes a warm dressing for the greens.

Adapted from Saveur

  • 3 T. soy sauce
  • 3 T. Sriacha (chile sauce)
  • 1 1⁄2  T. rice vinegar
  • 1 T. Asian sesame oil
  • 1 T. honey
  • 1/4 cup of chicken stock
  • 6 chicken boneless skinless chicken thighs
  • 5 ounches spinach
  • 1 shredded carrot (8 baby carrots)

Chop garlic and ginger in a food processor. Add soy, gojujang, vinegar, sesame oil, and honey; purée. Put sauce into a bowl. Marinate pieces of chicken thighs for 20 minutes. Cook chicken for 4 minutes on each side and then add chicken stock to deglaze pan. Place chicken on shredded carrot and spinach.

Bed of spinach and shredded carrot

Soy ginger garlic chicken spinach salad

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