Filed Under: 20msc-tuesdaySelection, Side, Vegetables, vietnamese

Chicken Salad with Crunchy Vegetables & Sesame-Ginger Vinaigrette

This can be made several hours in advance, so it's the perfect dish to take to the office for lunch.

April 8th, 2012

Servings
4
Prep Time
20 minutes
Cook Time
60 minutes
Ingredients
  • 1 roasted chicken (3-1/2- to 4 lb), shredded
  • 2 celery stalks, sliced on the diagonal into 1/4-inch pieces
  • 1 red pepper, cored, seeded, and diced
  • 1/4 Cups chopped fresh cilantro leaves
  • 2 green onions, minced (white and green parts)
  • 2 Cups watercress, washed and trimmed of tough stems
Chicken Salad with Crunchy Vegetables & Sesame-Ginger Vinaigrette - Dressing
Ingredients
  • 1 orange, grated and juiced
  • 2 tablespoons light soy sauce or tamari
  • 2 tablespoons rice wine vinegar
  • 1 tablespoon honey
  • 2 tablespoons grated fresh ginger (about one 2-inch piece)
  • 2 green onions, minced (white and green parts)
  • 2 cloves garlic minced
  • 2 tablespoons roasted sesame oil
  • 1/2 Cups canola oil
  • 12 tablespoons toasted sesame seeds
Directions
  1. In small bowl stir together orange zest and juice, soy sauce, vinegar, honey, ginger, green onions, and garlic.

  2. Slowly whisk in sesame and canola oils until they are incorporated. Season with salt and pepper.

  3. Refrigerate in an airtight container until ready to serve (for up to 1 week). Stir in sesame seeds just before serving.

  4. In a large bowl, combine chicken, celery, red pepper, cilantro, green onions, and 1/2 cup of vinaigrette and toss to mix. Add watercress and more vinaigrette to taste. Season with salt and pepper and toss again gently.

  5. Divide salad evenly among individual plates or place on a large platter and serve.

Chicken Salad with Crunchy Vegetables & Sesame-Ginger Vinaigrette

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