Sesame Chicken Salad

Yield: 4 servings (serving size: 1 1/2 cups)
CL Comments: Serve this delicious salad soon after mixing, or it will wilt and take on a dull color. For quicker prep, substitute bagged shredded cabbage for the napa.
Comments from a PA Kitchen: Good, quick salad to make. We had it for dinner, but it's probably more suitable for lunch. I almost doubled the amount of cabbage to bulk it up just a little, but you could probably bulk it up a lot by upping the amount of any and all the vegetables. The dressing is nice and tangy and the salad is well dressed even with a bunch of extra cabbage. The sesame seeds aren't necessary, I don't think. Next time, I'll probably skip them. Stupid title for the recipe; they aren't the highlight. Next time, I will use matchstick carrots instead of grated carrot. I had to do the dressing in the food processor to get it smooth; a whisk just doesn't do the trick with peanut butter.


1/4 cup rice vinegar
1/4 cup low-sodium soy sauce
2 tablespoons creamy peanut butter
1 teaspoon dark sesame oil
1 teaspoon bottled minced fresh ginger
1 teaspoon bottled minced garlic

2 1/2 cups chopped cooked chicken breast
2 cups thinly sliced napa (Chinese) cabbage
1 cup red bell pepper strips
1 cup fresh bean sprouts
1 cup grated carrot
2 tablespoons chopped green onions
1 teaspoon sesame seeds, toasted


  1. To prepare vinaigrette, combine first 6 ingredients, stirring with a whisk.
  2. To prepare salad, combine chicken and next 5 ingredients (through onions) in a large bowl. Drizzle with vinaigrette, tossing gently to coat. Sprinkle with sesame seeds.


Healthy Units: 5 per serving
CALORIES 256 (31% from fat); FAT 8.8g (satfat 2g, monofat 3.6g, polyfat 2.5g); PROTEIN 31.9g; CARBOHYDRATE 12.1g; FIBER 3g; CHOLESTEROL 74mg; IRON 2mg; SODIUM 654mg; CALCIUM 54mg;

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