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The Knowledge > Recipes >

Tuesday, 10th February 2015

Asian Chicken Salad

Crunchy vegetables and tender chicken breasts

By LA Muscle on 10.02.2015 10:33 am

RATE:

Ingredients:

1/4 cup reduced-sodium soy sauce
3 tablespoon rice-wine vinegar
1 1/2 tablespoon brown sugar
1 1/2 teaspoons sesame oil
1 1/2 teaspoons chile-garlic sauce, (see Ingredient notes)
3 tablespoon canola oil
1 tablespoon minced fresh ginger
2 cloves garlic, minced
1 tablespoon tahini paste
3/4 cup reduced-sodium chicken broth, or reserved chicken-poaching liquid
2 tablespoon sesame seeds
8 cups shredded napa cabbage, (1 small head; see Ingredient notes)
1 1/2 cups grated carrots, (2-3 medium)
5 radishes, sliced (about 1 cup)
1/2 cup chopped scallions
3 1/2 cups shredded skinless cooked chicken, (about 1 1/2 pounds boneless, skinless chicken breast) (see Tip)

Directions

To prepare dressing: Combine soy sauce, vinegar, brown sugar, sesame oil and chile-garlic sauce in a glass measuring cup; stir to blend. Heat canola oil in a small saucepan over medium-high heat. Add ginger and garlic; cook, stirring, until fragrant, 1 to 2 minutes. Add the soy sauce mixture to the pan; bring to a simmer. Whisk in tahini and broth (or poaching liquid); cook until reduced slightly, 3 to 4 minutes. Let cool.

To prepare salad: Heat a small dry skillet over medium-low heat. Add sesame seeds and cook, stirring, until lightly browned and fragrant, 1 to 2 minutes. Transfer to a small plate to cool.

Combine cabbage, carrots, radishes, scallions and chicken in a large shallow bowl. Stir dressing to recombine and drizzle over the salad; toss to coat. Sprinkle the sesame seeds on top.