Chicken Salad with Vegetables and Sesame Ginger Vinaigrette
Servings
4 Servings
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
Instructions
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
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