pat's Recipe

Asian Chicken Salad

Category: SALADS

Ingredients

For the dressing:
1/4 cup reduced-sodium soy sauce
3 tablespoons rice-wine vinegar
1-1/2 tablespoons brown sugar
1-1/2 teaspoons sesame oil
1-1/2 teaspoons chile-garlic sauce
3 tablespoons canola oil
1 tablespoon minced fresh ginger
2 cloves garlic, minced
1 tablespoon tahini paste
3/4 cup reduced-sodium chicken broth or reserved chicken-poaching liquid

For the salad:
2 tablespoons sesame seeds
8 cups shredded napa cabbage (1 small head)
1-1/2 cups grated carrots (2-3 medium)
5 radishes, sliced (about 1 cup)
1/2 cup chopped scallions
3-1/2 cups shredded skinless cooked chicken (about 1-1/2 pounds boneless, skinless chicken breast)

Preparation:
To prepare dressing:
1. 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, 1-2 minutes. Add the soy sauce mixture to the pan; bring to a simmer. Whisk in tahini and broth (or poaching liquid); cook until reduced slightly, 3-4 minutes. Let cool.

To prepare salad:
1. Heat a small dry skillet over medium-low heat. Add sesame seeds and cook, stirring, until lightly browned and fragrant, 1-2 minutes. Transfer to a small plate to cool.

2. 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.

Serves 6.