Asian Chicken Salad
Recipe: #12678
June 01, 2014
Categories: Salads, Main Dish Salad, Meat Salad, Chicken Asian, Gluten-Free, No Eggs, more
"From Eating Well Magazine. I could very easily eat this every day. Make Ahead Tip: Cover and refrigerate the dressing for up to 2 days."
Ingredients
- FOR THE DRESSING
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- FOR THE SALAD
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Nutritional
- Serving Size: 1 (203.2 g)
- Calories 180.5
- Total Fat - 11.4 g
- Saturated Fat - 1.6 g
- Cholesterol - 39.7 mg
- Sodium - 829.1 mg
- Total Carbohydrate - 15.1 g
- Dietary Fiber - 3.3 g
- Sugars - 8 g
- Protein - 6.6 g
- Calcium - 117 mg
- Iron - 2.4 mg
- Vitamin C - 59.1 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
FOR THE 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; cook until reduced slightly, 3 to 4 minutes. Let cool.
Step 2
FOR THE 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.
Step 3
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.
Tips
No special items needed.