Sesame Chicken Salad

Sesame Chicken Salad Recipe
Randy Mayor; Jan Gautro
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.

Yield:

4 servings (serving size: 1 1/2 cups)

Recipe from

Nutritional 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

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

Preparation

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

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.

Note:

Alison Lewis,

August 2004
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