Warm chicken, green bean and mushroom salad
This Warm Chicken, Green Bean, and Mushroom Salad features marinated chicken breasts paired with crisp vegetables and a tangy sesame-soy dressing. It's a nutritious, satisfying dish that's easy to prepare and perfect for any occasion.
Cook time 15 min
Prep time 20 min
Ingredients:
4 chicken breasts1 tbsp ginger root
2 garlic cloves
1/3 cup sesame seeds
1/3 cup mirin
1/4 cup soy sauce
1 tsp sesame oil
1 tbsp peanut oil
3/4 cup mushrooms
2 cups green beans
1 cup chinese peas
1/3 cup chives
This Warm Chicken, Green Bean, and Mushroom Salad is a delightful and healthy dish that combines tender chicken breasts with crisp green beans, savory mushrooms, and a flavorful sesame-soy dressing. Suitable for any season, this salad offers a perfect balance of protein, vegetables, and a tangy Asian touch from the soy sauce and mirin. It's a great way to enjoy a nutritious meal that is both satisfying and easy to prepare.
Instructions:
- In a bowl, combine the ginger, garlic, mirin, soy sauce, and sesame oil.
- Add the chicken breasts to the bowl, ensuring they are well-coated with the marinade.
- Cover and refrigerate for at least 30 minutes to let the flavors meld.
- Preheat the oven to 180°C (350°F).
- Heat the peanut oil in an oven-safe skillet over medium-high heat.
- Once the oil is hot, add the marinated chicken breasts to the skillet.
- Sear the chicken breasts for about 2-3 minutes on each side until they are golden brown.
- Transfer the skillet to the preheated oven and bake for about 15-20 minutes, or until the chicken is cooked through and juices run clear.
- Remove the chicken from the oven and let it rest for a few minutes before slicing.
- While the chicken is cooking, bring a pot of water to boil.
- Add the green beans and Chinese peas to the boiling water and blanch for 3-4 minutes, until they are tender but still crisp.
- Drain the vegetables and immediately transfer them to a bowl of ice water to stop the cooking process. Drain again and set aside.
4. Cook the Mushrooms:
- In the same skillet used for the chicken, lightly toast the sesame seeds over medium heat until golden brown and fragrant. Remove and set aside.
- Add the sliced mushrooms to the skillet and cook for about 5-7 minutes, until they are tender and any liquid released has evaporated.
- In a large serving bowl, combine the green beans, Chinese peas, mushrooms, and sliced chicken.
- Sprinkle the toasted sesame seeds and chopped chives over the salad.
- Toss gently to combine all ingredients evenly.
- Serve the salad warm, garnished with additional sesame seeds and chives if desired.
This Warm Chicken, Green Bean, and Mushroom Salad is not only delicious but also packed with nutrients. The combination of fresh vegetables, lean chicken, and a flavorful dressing makes it a perfect choice for a wholesome meal. Enjoy this salad warm, and feel free to adjust the ingredients to suit your taste preferences. Happy cooking!
Warm chicken, green bean and mushroom salad FAQ:
Bake the marinated chicken breasts in the preheated oven at 180°C (350°F) for about 15-20 minutes, or until the chicken is cooked through and juices run clear.
The chicken is done when the juices run clear and its internal temperature reaches 75°C (165°F). You can use a meat thermometer to check for accuracy.
Yes, you can use frozen green beans and Chinese peas. Just blanch them as instructed, but you may need to increase the blanching time slightly based on their thickness.
If you need a substitute for mirin, you can use a mix of equal parts rice vinegar and sugar, or you may use dry sherry or sake in a pinch.
Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in the microwave, or serve cold for a refreshing option.
Cooking Tips:
- For a richer flavor, marinate the chicken in soy sauce and mirin for 30 minutes before cooking.
- Blanch the green beans and Chinese peas in boiling water for a few minutes to retain their crunchiness and vibrant color.
- Toast the sesame seeds in a dry pan over medium heat for a few minutes until they become golden brown to enhance their nutty flavor.
- Use a mix of different mushroom varieties like shiitake, button mushrooms, or portobello for added texture and taste.
- To ensure the chicken breasts stay moist, cook them on medium heat and let them rest for a few minutes before slicing.
Nutrition Facts
4 ServingsCalories 340kcal
Protein 33g
Carbohydrates 15g
Fiber 6g
Sugar 6g
Fat 16g
More recipes
Chicken and pepper stir fry with brown rice
A quick chicken and pepper stir fry served with brown rice.
13 Jan 2026Low-carb spicy egg drop soup
A simple low-carb spicy egg drop soup with rich chicken gravy.
12 Feb 2026Chicken, lemon and asparagus stir-fry
A vibrant stir-fry with chicken, asparagus, and a tangy lemon sauce.
10 Dec 2025Honey-lemon chicken stir fry with rice
Quick honey-lemon chicken stir fry served with rice.
23 Jan 2026Chicken caesar salad with poached egg
A nutritious Chicken Caesar Salad topped with poached eggs.
31 Jan 2026Soy-glazed salmon with rice
Quick and flavorful soy-glazed salmon served with rice and broccoli.
14 Feb 2026Oriental chicken stir-fry
Quick Oriental chicken stir-fry with veggies in a savory sauce.
07 Jan 2026