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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Japanese >> Japanese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Heat approximately 2 inches of water in a large saucepan or stockpot. Add chicken (and add enough water to cover chicken) and bring to a boil over medium heat. | 2. Reduce heat to low, cover and simmer until chicken is cooked through, approximately 15 minutes. | 3. Set chicken aside and allow to cool completely. | 4. Meanwhile in a large bowl, combine spinach, radish, ginger and sesame seeds. | 5. Using 2 forks, shred chicken into 2-inch strips and add to spinach mixture. | 6. In a small bowl, whisk together all dressing ingredients. Pour over chicken and toss to combine. | 7. Cool to room temperature and refrigerate before serving, for best flavor, for 2-3 hours. Will keep in the refrigerator for up to 4 days. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken breast	1	lb	boneless skinless	780.1798	0.0	94.5741	41.9573
baby spinach leaf	6	cups		-	-	-	-
daikon radish	1/2	cup	sliced	9.28	1.972	0.3944	0.057999999999999996
ginger	1	teaspoon	grated	6.03	1.2892	0.1616	0.0763
sesame seed	1	tablespoon	toasted	85.5	3.9285	2.6715	7.2
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
rice wine vinegar	1	tablespoon		-	-	-	-
soy sauce	1	tablespoon	low sodium	8.48	0.7888	1.3024	0.0912
sesame oil	1	teaspoon		39.78	0.0	0.0	4.5

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.