Poached Ginger Chicken Salad

Whether you’re using weight loss products, are on a new workout program or trying a new diet, lean poultry is an excellent staple of a low carb meal plan. As you probably have learned by now—especially if you’re a member of our weight loss clinics—lean protein is essential for long term weight loss. It satiates our appetites and actually burns more calories during digestion. Lean protein also helps our bodies build lean muscle, which boosts metabolism, increases our caloric burns and looks better!

Chicken is a perfect choice because it’s a complete protein, meaning that it contains all the nine essential amino acids our bodies need to function properly. Chicken also contains high levels vitamin B5 and tryptophan, both of which help reduce stress, and is rich in vitamin B6, which promotes cardiovascular health. Ginger has an array of healthy benefits—it promotes healthy digestion, reduces inflammation and boosts circulation.

Poaching is an excellent way to cook chicken—and here is a great tasting recipe that is a favorite among members of our weight loss clinics. Let us know how you like it.

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4 (6- to 8-ounce) boneless, skinless chicken breasts, trimmed
2-4 cups baby spinach
1 2 -inch piece ginger, peeled
1 shallot
4 tbsp extra virgin olive oil
1 tbsp toasted sesame oil
1/2 tsp sugar
1 English cucumber, thinly sliced
1 bunch radishes, thinly sliced
Himalayan sea salt to taste

Simmer the chicken over medium heat with a pinch of Himalayan sea salt for about 15 minutes. Once cooked, drain it and plunge it into the ice water for about 30 seconds. Drain again.

Grate the ginger and shallot together in a small bowl. Stir in both the extra virgin olive oil and toasted sesame oil. Add ½ tsp of sugar and season with Himalayan sea salt. Toss in the radishes and cucumber, add some salt and whisk together. Add the spinach and toss.

Slice the chicken and add atop the salad. Pour lime juice over each serving and top with leftovers of the ginger mixture.

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