Sesame Chicken Salad

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 Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 256
  • Calories from fat: 31%
  • Fat: 8.8g
  • Saturated fat: 2g
  • Monounsaturated fat: 3.6g
  • Polyunsaturated fat: 2.5g
  • Protein: 31.9g
  • Carbohydrate: 12.1g
  • Fiber: 3g
  • Cholesterol: 74mg
  • Iron: 2mg
  • Sodium: 654mg
  • Calcium: 54mg

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

  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.
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