Asia Spinach Salad with Chicken Fillet

Ingredients

• 200 g Chicken breast fillet
• Salt
• Pepper
• 5 tbsp oil
• 100 g water chestnuts (canned)
• 0.5 nashi pear
• 1 bunch scallions
• 6 stalks coriander
• 0.5 lime
• 1 tbsp Peanut butter
• 2 tbsp rice vinegar
• 1 tbsp soy sauce
• 1 tsp Sesame oil
• 150 g fine spinach leaves
• 1 tbsp peanuts

Instructions

1. 1.

   Rinse chicken fillet thoroughly, pat dry and season with salt and pepper.

2. 2.

   Heat 1 tbsp oil in a pan. Brown the meat for about 3 minutes on each side. Add a splash of hot water to cover the bottom of the pan. Cover and cook for another 4 minutes over medium heat, adding more water if needed. Remove chicken from the pan and let it cool on a plate.

3. 3.

   Drain the water chestnuts and roughly chop them.

4. 4.

   Peel the nashi pear; if the skin looks unappealing, rinse thoroughly and dry. Core and dice into cubes.

5. 5.

   Trim scallions, wash, drain and slice thinly into rings. Rinse coriander, shake dry, pluck leaves and roughly chop.

6. 6.

   Squeeze lime juice. Whisk peanut butter, rice vinegar, soy sauce, 1 tbsp lime juice, salt and pepper in a bowl. Fold in sesame oil and remaining oil.

7. 7.

   Cut the chicken fillet into cubes, mix with scallions, coriander, pear cubes and water chestnuts, then add half of the dressing (vinaigrette) and let rest for about 20 minutes.

8. 8.

   Meanwhile, rinse spinach, wash and dry. For serving, combine spinach with the remaining sauce, arrange on a plate and top with the chicken salad. Sprinkle peanuts and serve immediately.