Sesame-Ginger Chicken Salad


I fell off the reflux-diet wagon this past weekend in a very bad way. The first day of fall football was so exciting that I indulged in beer, chips, chocolate, and even spicy buffalo dip! It was fun while it lasted—but ouch. It’s time to get serious about digestive health again.

Salad is the easiest way to soothe my burning throat and stomach. The trick is to dress it very lightly and to make up for that with strong flavors. This quick, easy dinner does all of that. The chicken marinade excludes the traditional garlic, hot peppers, and (almost all of the) vinegar—but it has lots of ginger and sesame flavor. The grated ginger also gives the sauce some substance.

Serve this chicken over greens and stop kicking yourself for the last time you caved and ate “bad” foods. Whatever dietary plan you’re trying to follow, it’s not too late to get back into it!


  • 3 tsp light soy sauce
  • 2 tsp sesame oil
  • 1 tsp fresh grated ginger
  • 1/4 tsp onion powder
  • 1/2 tsp ground coriander
  • 1/4 tsp rice vinegar
  • 1 large chicken breast, diced
  • 3 cups baby spinach
  • 12 baby carrots, halved
  • 1 tsp rice vinegar
  • 1 tsp olive oil



  1. Mix the first 6 ingredients in a zip-top bag. 
  2. Dice the chicken, add it to the bag, and coat chicken in marinade. Let chicken sit for at least 1 hour in the fridge.
  3. Transfer chicken to the counter, and heat a nonstick pan over medium-high. Add chicken to the pan and stir-fry until cooked through.
  4. Arrange spinach and carrots on 2 dinner plates. Drizzle with vinegar and oil, and top with chicken.
Serves 2.

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