Chicken Salad with Vegetables and Sesame Ginger Vinaigrette
- Duration
- Prep Time
- 4 ServingsServings
Ingredients
- 4 cups shredded cooked chicken, from whole rotisserie-cooked bird
- 2 stalks celery, chopped
- 1 red bell pepper, diced
- 1/4 cup fresh cilantro leaves, chopped
- 2 scallions, minced
- 2 cups watercress or arugula
- 1 tsp salt
- 1/2 tsp black pepperVinaigrette:
- 1 orange, zested and juiced
- 2 TBLS light soy sauce or tamari
- 2 TBLS rice wine vinegar
- 1 TBLS honey
- 2 TBLS grated fresh ginger
- 2 scallions, minced
- 2 Cloves garlic, minced
- 2 TBLS sesame oil
- 1/2 cup canola or safflower oil
- 1/2 tsp salt
- 1/4 tsp Black pepper
- 2 TBLS toasted sesame seeds
Preparation
Preparation
1 In large bowl, combine chicken, celery, red pepper, cilantro, scallions and watercress or arugula leaves.
2 Toss well to combine. Add 1/2 cup Sesame Ginger Vinaigrette (recipe follows) and salt and pepper; toss gently again.
3 Divide salad evenly among four plates or place on large serving platter.
4 Sesame Ginger Vinaigrette:
5 In medium bowl, stir together orange zest, orange juice, soy sauce, rice wine vinegar, honey, ginger, scallions and garlic.
6 Slowly whisk in sesame and canola or safflower oil, just until incorporated. Season and salt and pepper. Stir in sesame seeds just before serving.
7 Dressing can be refrigerated in airtight container for up to one week.
Source: National Chicken Council
