How To Make Chinese-Style Chicken Salad with Sesame Ginger Dressing
You’ll love the combination of flavors in this chicken salad. This Chinese-style recipe has a ginger and sesame oil dressing.
Serves:
Ingredients
For Chicken:
- 2chicken breasts,(or 2 cups shredded cooked chicken)
- peanut oil
- kosher salt and pepper
For Dressing:
- ⅓cuprice vinegar,unseasoned
- ¼cupsoy sauce
- 3½tbsphoney
- ¼cupAsian/toasted sesame oil
- ⅓cuppeanut oil
- 3clovesgarlic,peeled and roughly chopped
- 1½inchsquare piece fresh ginger,peeled and roughly chopped
For Salad:
- 4romaine lettuce hearts,chopped, (or use a combination of and Napa cabbage)
- 1red bell pepper,thinly sliced
- 2scallions,thinly sliced
- ½cupcarrots,grated
- ¼cupfresh cilantro,chopped
- ⅓cupsalted cashews,or peanuts
Instructions
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Preheat the oven to 350 degrees F and set an oven rack in the middle position.
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Place the chicken breasts on a foil lined sheet pan. Rub the skin with oil and sprinkle liberally with salt and pepper. Roast for 35 to 40 minutes, until the chicken is cooked and juices run clear. Set aside until cool enough to handle.
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In the meantime, make the dressing. Combine all of the ingredients in a blender or food processor and blend until smooth.
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Combine the salad ingredients in a large bowl. Remove the skin from the cooked chicken breasts and slice into bite-size pieces; add to salad bowl.
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Add dressing, little by little, and toss to combine. Taste and adjust seasoning if necessary. Serve immediately.
Nutrition
- Calories: 702.10kcal
- Fat: 52.82g
- Saturated Fat: 9.54g
- Trans Fat: 0.09g
- Monounsaturated Fat: 23.09g
- Polyunsaturated Fat: 16.79g
- Carbohydrates: 35.90g
- Fiber: 7.80g
- Sugar: 21.27g
- Protein: 25.86g
- Cholesterol: 55.68mg
- Sodium: 1194.31mg
- Calcium: 130.45mg
- Potassium: 1194.12mg
- Iron: 4.75mg
- Vitamin A: 1292.45µg
- Vitamin C: 52.17mg
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