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Sesame Chicken Salad

Randy Mayor; Jan Gautro
Yield 4 servings (serving size: 1 1/2 cups)
Serve this delicious salad soon after mixing, or it will wilt and take on a dull color. For quicker prep, substitute bagged shredded cabbage for the napa.

Ingredients

  • Vinaigrette:
  • 1/4 cup rice vinegar
  • 1/4 cup low-sodium soy sauce
  • 2 tablespoons creamy peanut butter
  • 1 teaspoon dark sesame oil
  • 1 teaspoon bottled minced fresh ginger
  • 1 teaspoon bottled minced garlic
  • Salad:
  • 2 1/2 cups chopped cooked chicken breast
  • 2 cups thinly sliced napa (Chinese) cabbage
  • 1 cup red bell pepper strips
  • 1 cup fresh bean sprouts
  • 1 cup grated carrot
  • 2 tablespoons chopped green onions
  • 1 teaspoon sesame seeds, toasted

Nutrition Information

  • calories 256
  • caloriesfromfat 31 %
  • fat 8.8 g
  • satfat 2 g
  • monofat 3.6 g
  • polyfat 2.5 g
  • protein 31.9 g
  • carbohydrate 12.1 g
  • fiber 3 g
  • cholesterol 74 mg
  • iron 2 mg
  • sodium 654 mg
  • calcium 54 mg

How to Make It

  1. To prepare vinaigrette, combine first 6 ingredients, stirring with a whisk.

  2. To prepare salad, combine chicken and next 5 ingredients (through onions) in a large bowl. Drizzle with vinaigrette, tossing gently to coat. Sprinkle with sesame seeds.