Asian Chicken and Spinach Salad

I love summer….

But, damn, it’s a lot of work!

I love salad season….

But it involves the most work of summer.

Some people buy bags of pre-washed, ready to eat lettuce.

I pick mine fresh, which is lovely, but it also means that each leaf has to be carefully washed.

I’m not worried about dirt…. I just hate that telltale crunch of a missed baby snail.

Of course, that does mean it’s organic….

Asian Chicken and Spinach Salad

Total time: 35 minutes


  • 2 chicken breasts, boneless, skinless
  • 2 tbs white miso
  • 1 tbs mirin
  • 1 tbs soy sauce
  • 1 tbs olive oil
  • 1 small red pepper, cut into small pieces
  • 1 onion, roughly chopped
  • 2 tsp olive oil
  • 2 tsp walnut or sesame oil
  • 2 tsp soy sauce
  • 2 tbs toasted sesame seeds
  • 2 tbs fresh marjoram leaves
  • fresh spinach, enough for 2 main course salads
  • Vinaigrette:
  • 1 tbs Dijon-style mustard
  • 1 clove garlic, minced
  • 1 tbs minced fresh ginger
  • 1 tbs cider vinegar
  • 1 tbs sesame or walnut oil
  • 2 tbs salad olive oil

Asian chicken and Spinach Salad


  • Mix miso, mirin, soy sauce and olive oil.
  • Spoon over chicken and allow to marinate for 10 minutes
  • When ready, cook on barbecue grill over direct heat for 8 – 10 minutes per side, or until done..
  • Remove and slice.
  • In nonstick skillet heat 2 tsp olive oil and  2 tsp sesame or walnut oil.
  • When hot pepper, onions and sauté until crisp-tender, about 4 minutes.
  • Add soy sauce, stir to combine. Remove from heat and set aside.
  • Vinaigrette:
  • Put mustard, vinegar and sesame or walnut oil into a small bowl. Whisk well to combine
  • Slowly add olive oil, whisking constantly.
  • Stir in ginger, garlic and set aside..
  • To finish:
  • Prepare spinach and put into a large salad bowl along with the marjoram.
  • Toss with about half of the vinaigrette
  • Add the peppers, onions, sesame seeds, sliced chicken and a bit more vinaigrette. Toss gently.
  • Taste and add remainder of dressing if you like. Serve.

Note: Toast sesame seeds in a dry, nonstick skillet, over medium-high heat, 3 – 6 minutes. Start flipping them or shaking the skillet after 1 – 2 minutes and remove as soon as light brown.

Print Recipe

We’ve had very dry weather the last few weeks. Lettuce and spinach need to be watered every day, as do all of the squash (both summer and winter) seedlings. The tomatoes and onions only need it every few days.

I have three rows of lettuce, two rows of spinach and one of chard…. All ready to eat at the moment.


All of the empty spaces will be covered by squash vines in the near future.

Oh yes, there are beans that will be climbing up the strings shortly.

Now I have to go and pick dinner: spinach for a vegetable and lettuce for a small salad.

In the morning, before my 12K walk, I’ll pick the lettuce for our lunch salads.

After lunch I’ll pull up one row of spinach and make soup for the freezer. The first row I planted is starting to bolt.

And so it goes….

Yes, summer is a lot of work…. But at least the weather is warm and sunny so It’s a pleasure being outside doing it all.

5 thoughts on “Asian Chicken and Spinach Salad”

  1. Summer in Australia also meant a lot of watering of my vegies but so wonderful to pop out to pick something for dinner – nothing like that sun warmed tomato !!!

  2. I just hate that telltale crunch of a missed baby snail…

    EWW!!! (still cringing)

    I too am jealous that I see no weeds. Is that through due diligence or do you use some kind of organic or non-organic something to kill them all?

  3. Kate, I complain, but it really is nice having it all so fresh.

    brassfrog – I hoe

    nightsmusic, when I had my first garden I used to pull weeds. Waste of time and effort.Now I hoe once a week and that’s it. It takes about an hour. And I hoe my footsteps after I pick veggies or tie the tomates to keep the soil loose.

    Zoomie, no, just once a week. I ride my exercise bike (and read) the other days. Today’s walk was HOT.

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