Sesame Chicken Salad

  • Active Time 20m
  • Total Time 20m

Serves 4

Sesame sauce bathes layers of chicken, cucumber and noodles in this satisfying main-course salad. Assemble the salad just before serving, or the cucumbers will release liquid, turn limp and make the sauce watery.
WINE RECOMMENDATION:
The bold flavors of the salad will be complemented by the acidity and slight sweetness of a German kabinett riesling from the Mosel-Saar-Ruwer.

ingredients

  • 1/4 pound vermicelli
  • 1 cup plus 3 tablespoons canned low-sodium chicken broth or homemade stock
  • 3 scallions including green tops, cut into 1/4-inch slices
  • 1/4 teaspoon salt
  • 1 1/3 pounds boneless, skinless chicken breasts (about 4 )
  • 1 tablespoon chopped fresh ginger
  • 4 cloves garlic, chopped
  • 2 tablespoons tahini (sesame-seed paste)
  • 1 tablespoon Asian sesame oil
  • 2 teaspoons sugar
  • 2 1/2 tablespoons cooking oil
  • 1/8 teaspoon dried red pepper flakes
  • 3 tablespoons soy sauce
  • 1/2 teaspoon fresh-ground black pepper
  • 2 cucumbers, halved lengthwise, peeled, and seeded

directions

In a pot of boiling, salted water, cook the vermicelli until just done, about 9 minutes. Drain. Rinse with cold water; drain thoroughly.

In a medium saucepan, combine the 1 cup broth, one third of the scallions and the salt. Bring to a simmer, add the chicken, stir, and cover the pan. Simmer for 5 minutes. Turn the heat off and let the chicken steam for 5 minutes. Remove the chicken from the saucepan and shred it.

In a blender, puree the remaining 3 tablespoons broth, the ginger, garlic, tahini, sesame oil, sugar, cooking oil, red-pepper flakes, soy sauce and pepper. Put the cucumber halves cut-side down and slice them lengthwise into thin strips.

To serve, put the vermicelli on plates or in bowls. Scatter each serving with a layer of cucumber strips and then top with the shredded chicken. Pour the sesame sauce over the chicken and sprinkle with the remaining scallions.

Recipe reprinted by permission of Food and Wine. All rights reserved.

RecID 1456

nutrition information per serving

475 calories; 19g total fat; 87mg cholesterol; 977mg sodium; 32g carbohydrates; 4g fiber; 43g 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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