Warm chicken, green bean and mushroom salad
Savor the flavors of our Warm Chicken, Green Bean, and Mushroom Salad made with tender chicken breasts, fresh ginger, garlic, sesame seeds, mirin, soy sauce, and sizzling sesame and peanut oils. This delightful salad is packed with mushrooms, green beans, crisp Chinese peas, and aromatic chives, bringing a mouthwatering Asian-inspired twist to your table. Perfect for a nutritious and satisfying meal!
- 09 Mar 2024
- Cook time 15 min
- Prep time 20 min
- 4 Servings
- 12 Ingredients
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.
Ingredients:
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.
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.
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!
| Nutrition Facts | |
|---|---|
| Serving Size | 360 grams |
| Energy | |
| Calories 340kcal | 13% |
| Protein | |
| Protein 33g | 23% |
| Carbohydrates | |
| Carbohydrates 15g | 4% |
| Fiber 6g | 15% |
| Sugar 6g | 6% |
| Fat | |
| Fat 16g | 19% |
| Saturated 2.68g | 9% |
| Cholesterol 90mg | - |
| Vitamins | |
| Vitamin A 70ug | 8% |
| Choline 130mg | 24% |
| Vitamin B1 0.36mg | 30% |
| Vitamin B2 0.58mg | 45% |
| Vitamin B3 16mg | 94% |
| Vitamin B6 1.29mg | 76% |
| Vitamin B9 90ug | 23% |
| Vitamin B12 0.27ug | 11% |
| Vitamin C 30mg | 32% |
| Vitamin E 2.03mg | 14% |
| Vitamin K 60ug | 52% |
| Minerals | |
| Calcium, Ca 80mg | 6% |
| Copper, Cu 0.50mg | 0% |
| Iron, Fe 3.24mg | 29% |
| Magnesium, Mg 130mg | 30% |
| Phosphorus, P 460mg | 37% |
| Potassium, K 980mg | 29% |
| Selenium, Se 40ug | 74% |
| Sodium, Na 890mg | 60% |
| Zinc, Zn 2.36mg | 21% |
| Water | |
| Water 270g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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