Asian Chicken Salad

  • Active Time 30m
  • Total Time 40m

6 servings, 2 cups each

Crunchy vegetables and tender chicken breasts tossed in a tangy vinaigrette make a refreshing main-dish salad. If you poach the chicken yourself, reserve 3/4 cup of the cooking liquid to make the dressing.

Make Ahead Tip: You can make the dressing up to 2 days ahead. Cover and keep refrigerated.

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 (see Ingredient Notes)
  • 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; see Ingredient Notes)
  • 1 1/2 cups grated carrots (2 to 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)

directions

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 (or poaching liquid); cook until reduced slightly, 3 to 4 minutes. Let cool.

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.

Combine cabbage, carrots, radishes, scallions and chicken (if poaching the chicken yourself, see instructions that follow) in a large shallow bowl. Stir dressing to recombine and drizzle over the salad; toss to coat. Sprinkle the sesame seeds on top.

To poach chicken: Combine two 14-ounce cans reduced-sodium chicken broth, 2 chopped scallions, 2 slivers fresh ginger and 2 cloves garlic in a large skillet; bring to a simmer. Add 1 1/2 pounds boneless, skinless chicken breast and cook over medium heat until no longer pink inside, 10 to 15 minutes. The flavorful poaching liquid will keep, tightly covered, in the refrigerator for up to 2 days or in the freezer for up to 6 months.

Ingredient Notes:

Chile-garlic sauce - A spicy blend of chiles, garlic and other seasonings; it is found in the Asian section of the market.

Napa cabbage - This cabbage has an elongated head and is pale green in color with tender, tapered white ribs. Its tightly packed, crinkled leaves have a crisp texture. Discard the cone-shaped core. One small head yields about 8 cups shredded.

Recipe reprinted by permission of Publisher. All rights reserved.

RecID 7218

nutrition information per serving

289 calories; 14g total fat; 2g total saturated fat; 64mg cholesterol; 518mg sodium; 14g carbohydrates; 3g fiber; 28g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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