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Chicken Salad with Vegetables and Sesame Ginger Vinaigrette

Chicken Salad with Vegetables and Sesame Ginger Vinaigrette
  • Duration
  • Prep Time
  • 4 ServingsServings


  • 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



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

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