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Photo by: Randy Mayor; Jan Gautro

Sesame Chicken Salad

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.

Cooking Light AUGUST 2004

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

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.

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

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Sesame Chicken Salad recipe