Chinese Chicken Salad with Sesame Ginger Dressing
Toasted sesame seeds give this Asian-inspired salad a nutty flavor and delectable crunch.
DRESSING
2/3 cup white rice vinegar
2 tablespoons low-sodium soy sauce
2 teaspoons dark (Asian) sesame oil
2 teaspoons finely minced fresh ginger
2 teaspoons sugar
2 cloves garlic, minced
1 teaspoon toasted sesame seeds
Dash of freshly ground white pepper
CHICKEN AND VEGETABLES
2 to 3 (1 pound) Gold'n Plump® Boneless Skinless Chicken Breasts
1 tablespoon canola oil
Dash of freshly ground white pepper
24 Chinese pea pods, stems and strings removed
6 cups shredded Chinese cabbage
4 ribs bok choy, coarsely chopped (also shred green tops)
3 green onions (both green and white parts), coarsely chopped
1 can (8 ounces) mandarin orange segments, drained
2 tablespoons toasted sesame seeds for garnish
Prepare the grill. Position grill rack about 6 inches above coals.
Bring a medium saucepan of water to a boil over high heat.
Whisk together dressing ingredients in a small bowl, making certain sugar is dissolved. Set aside.
Brush one side of each chicken breast with the canola oil. Place the chicken, oiled side down, on grill rack over glowing coals; grill for about 5 minutes. Brush top surfaces with oil; turn and grill for about 5 more minutes or until chicken is lightly browned and thoroughly cooked.
Transfer chicken to a plate, sprinkle with pepper, and cover to keep warm. (Refrigerate the chicken if you prefer.)
Meanwhile, put pea pods in a wire mesh strainer; blanch by immersing them for about 30 seconds in the saucepan of boiling water. Rinse with cold running water; drain well.
Toss together pea pods, cabbage, bok choy, and green onions in a large bowl. Whisk the dressing; add 1/2 cup to the salad mixture and toss again.
Spread salad mixture on 4 serving plates. Slice chicken into 1/2-inch strips; arrange atop greens and surround with orange segments. Whisk remaining dressing; drizzle over the salads. Sprinkle with sesame seeds.
To toast sesame seeds, put them in a dry skillet over medium-high heat for about 3 to 5 minutes. Toss constantly and watch closely; remove seeds from pan when they are lightly browned.
1 teaspoon of jarred minced garlic may be substituted for minced fresh garlic.
Chicken can be added to this salad while warm or grilled in advance and served chilled atop the greens.
Nutritional information may change when substituting your chicken product. If you choose to substitute frozen chicken for this recipe, it's best to thaw before cooking.
- Serving Size
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Servings4
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- PER SERVING
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Calories260
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Calories from Fat36%
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Total Fat11g
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Saturated Fat2g
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Total Carbohydrate13g
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Protein32g
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Sugars8g
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Cholesterol70mg
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Dietary Fiber3g
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Sodium420mg
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- DAILY VALUE
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Vitamin A123%
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Vitamin C134%
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Calcium17%
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Iron16%
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- DIETARY EXCHANGES
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Fat0.5
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Vegetable2
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Lean Protein4
- Recipes calling out meat in the Dietary Exchanges category were analyzed with information prior to 2014 updates. Recipes calling out protein were analyzed with the new information after 2014.
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