Asian Chicken Salad

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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.

Asian Chicken Salad
photographer: Ken Burris
Nutritionist Tested & Approved
Ingredients
  • Total Time: 40 minutes

  • Dressing

  • 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, (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

  • Salad

  • 2 tablespoons sesame seeds

  • 8 cups shredded napa cabbage, (1 small head; see Ingredient notes)

  • 1 1/2 cups grated carrots, (2-3 medium)

  • 5 radishes, sliced (about 1 cup)

  • 1/2 cup chopped scallions

  • 3 1/2 cups shredded skinless cooked chicken, (about 1 1/2 pounds boneless, skinless chicken breast) (see Tip)

Directions
  1. Cover and refrigerate the dressing (Step 1) for up to 2 days.

  2. 6 servings, 2 cups each

  3. 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.

  4. 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.

  5. 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 Facts

Servings
6
Per serving
Calories
287
Carbohydrates
14g
Fat
14g
Saturated Fat
2g
Monounsaturated Fat
7g
Protein
27g
Cholesterol
63mg
Dietary Fiber
3g
Potassium
403mg
Sodium
576mg
Added Sugars
3g
Exchanges
2 vegetable
3 lean meat
2 fat
Carbohydrate Servings
1
Vitamin A (121% dv)
Vitamin C (63% dv)

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