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Sesame Chicken Salad

  Makes 6 servings, 2 cups each
  Prep Time: 30 minutes
  Total Time: 40 minutes
  Ease of Preparation: Moderate

 1/4 cup reduced-sodium soy sauce
 3 tablespoons rice-wine vinegar
 1 1/2 tablespoons brown sugar
 1 1/2 teaspoons sesame oil
 1 1/2 teaspoons chile-garlic sauce,
 3 tablespoons canola oil
 1 tablespoon minced fresh ginger
 2 cloves garlic, minced
 1 tablespoon tahini paste
 3/4 cup reduced-sodium chicken broth, or reserved chicken-poaching liquid
 2 tablespoons sesame seeds
 8 cups shredded napa cabbage
 1 1/2 cups grated carrots, (2-3 medium)
 5 radishes, sliced  
 1/2 cup chopped scallions
 3 1/2 cups shredded skinless cooked chicken

1. To prepare dressing: Combine soy sauce, vinegar, brown sugar, sesame oil and chile-garlic sauce in a glass measuring cup; stir to blend. Heat canola oil in a small saucepan over medium-high heat. Add ginger and garlic; cook, stirring, until fragrant, 1 to 2 minutes. Add the soy sauce mixture to the pan; bring to a simmer. Whisk in tahini and broth (or poaching liquid); cook until reduced slightly, 3 to 4 minutes. Let cool.

2. To prepare salad: Heat a small dry skillet over medium-low heat. Add sesame seeds and cook, stirring, until lightly browned and fragrant, 1 to 2 minutes. Transfer to a small plate to cool.

3. Combine cabbage, carrots, radishes, scallions and chicken in a large shallow bowl. Stir dressing to recombine and drizzle over the salad; toss to coat. Sprinkle the sesame seeds on top.

Nutritional Notes: per serving: calories 289; fat 14g (sat 2g, mono 7g); cholesterol 64mg; carbohydrate 14g; sodium 518mg; protein 28g; fiber 3g

Nutrition Bonus: Vitamin A (100% daily value), Vitamin C (60% dv).