The Daily Dish: Warm Chicken Breast Spinach Salad with Champagne-Lychee Vinaigrette

By Ming Tsai of Simply Ming

Warm Chicken Breast Spinach Salad

Serves 4

3 large naturally raised chicken breasts, julienned
1/2 cup extra virgin olive oil
2 large shallots, sliced
1 pint sliced button mushrooms
1/4 cup fresh lychees, halved
1 heaping tablespoon Dijon mustard
1 cup Champagne
Juice of 1 lemon
Organic baby spinach
Kosher salt and freshly ground black pepper to taste
Canola oil, for cooking
Crusty bread, for serving

In a large saute pan over medium heat coated lightly with canola oil, add chicken, season and saute until cooked through, about 4-6 minutes. Remove chicken to a plate. Add about 2 tablespoons olive oil to pan and add shallots and mushrooms, season and saute until softened, about 2 minutes. Add lychees and Dijon mustard, deglaze with Champagne and reduce by 75%. Whisk in remaining olive oil, add lemon juice and chicken, and check for flavor. Pour contents of pan over spinach in a heat-proof bowl. Toss salad, garnish with freshly ground pepper and serve with crusty bread.
Ming Tsai is the host and executive producer of public television series Simply Ming. Each week, Simply Ming brings mouthwatering recipes inspired by the combination of East and West into homes across the country.


2 Responses

  1. My husband’ve just brought home lychee last night. I think it will be perfect for this recipe. It sounds so yummy. Thanks for sharing.

  2. Tes, if you make the recipe, please let us know how it turns out and if your family likes it!

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