Asian Chicken Salad
- Prep Time: -
- Cook Time: -
- Serves: 6
Recipe Provided By: EatingWell.com
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Ingredients
- 1/4 cup reduced-sodium soy sauce
- 3 tablespoons rice-wine vinegar
- 1 1/2 tablespoons brown sugar
- 1 1/2 tablespoons sesame oil
- 1 1/2 tablespoons chile-garlic sauce (see Ingredient notes)
- 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 (see Ingredient Notes)
- 1 1/2 cups grated carrots
- 5 radishes, sliced
- 1/2 cup chopped scallions
- 3 1/2 cups shredded skinless cooked chicken (see Tip)
Nutrition Info
Per Serving
- Calories: 331 kcal
- |
- Carbohydrates: 13 g
- |
- Dietary Fiber: 4 g
- |
- Fat: 19 g
- |
- Protein: 26 g
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- Sugars: 5 g
About: Nutrition Info 
Powered by: ESHA Nutrient Database
Cooking Directions
- 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.
- 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.
- 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.
Yield: 6 servings
3. Still Hungry?
Crunchy vegetables and tender chicken breasts tossed in a tangy vinaigrette make a refreshing main-dish salad. If you poach the chicken yourself, reserve 3/4 cup of the cooking liquid to make the dressing.
Notes:
Ingredient Notes
Chile-garlic sauce is a spicy blend of chiles, garlic and other seasonings; it is found in the Asian section of the market. Napa cabbage has an elongated head and is pale green in color with tender, tapered white ribs. Its tightly packed, crinkled leaves have a crisp texture. Discard the cone-shaped core. One small head yields about 8 cups shredded. To poach chicken: Combine two 14-ounce cans reduced-sodium chicken broth, 2 chopped scallions, 2 slivers fresh ginger and 2 cloves garlic in a large skillet; bring to a simmer. Add 11/2 pounds boneless, skinless chicken breast and cook over medium heat until no longer pink inside, 10 to 15 minutes. The flavorful poaching liquid will keep, tightly covered, in the refrigerator for up to 2 days or in the freezer for up to 6 months.
To Make Ahead
The dressing will keep, covered, in the refrigerator for up to 2 days.
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Well...
Timothy L. - September 22, 2008 03:18:43 PM PST2 of 4 found this review helpful.
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Sounds yummy and healthy!
- August 5, 2009 10:57:55 AM PSTWas this review helpful to you? Yes - No Report Abuse
like it!
mrvdlsz - April 17, 2009 01:50:43 AM PSTWas this review helpful to you? Yes - No Report Abuse
SALAD
dumpsterbaby17 - September 19, 2008 12:05:27 PM PST1 of 3 found this review helpful.
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Liked it
Jerry - May 14, 2009 09:34:02 PM PST0 of 2 found this review helpful.
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