This unique recipe offers a refreshing and sophisticated take on a warm chicken salad. While rhubarb is traditionally associated with desserts, its natural tartness acts as a brilliant acidic counterpoint to savory seared chicken and grainy mustard.
Paired with the crunch of celery and the earthiness of baby spinach, this dish is a vibrant, nutritious option for those looking to explore seasonal flavors in a savory context.
This recipe combines tangy rhubarb with savory mustard-marinated chicken for a balanced, fresh meal.
Servings: 4 people | Prep time: 30 min | Cook time: 10 min | Difficulty: Easy
Ingredients
For the Chicken
- 400 g (14 oz) chicken breast, thinly sliced
- 1/2 tbsp grainy mustard
- 1/2 tsp salt
- A pinch of black pepper
- 200 g (7 oz) rhubarb stalks, sliced thinly on the diagonal
- 1 tsp sugar
- 1 tbsp neutral oil (for frying)
For the Salad
- 2 tbsp white balsamic vinegar
- 2 tbsp olive oil
- 1/2 tsp salt
- A pinch of black pepper
- 300 g (10.5 oz) celery stalks, sliced thinly on the diagonal
- 200 g (7 oz) baby spinach leaves
Instructions
Marinate and Sear: In a bowl, toss the sliced chicken with the grainy mustard until well coated. Heat the neutral oil in a large skillet over medium-high heat. Add the chicken and sauté for about 8 minutes, stirring occasionally, until golden brown and cooked through. Season with salt and pepper.
Add Rhubarb: Add the sliced rhubarb and the sugar to the pan with the chicken. Continue cooking for about 2 minutes. You want the rhubarb to soften slightly and lose its raw edge while still holding its shape.
Prepare the Dressing: While the chicken is cooking, whisk together the white balsamic vinegar, olive oil, salt, and pepper in a large salad bowl.
Toss: Add the celery and baby spinach to the dressing. Toss well to coat the leaves and the crunch of the celery.
Finish and Serve: Add the warm chicken and rhubarb mixture directly into the salad bowl. Toss gently to combine and serve immediately while the chicken is still warm.
