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Asian Chicken Salad
Source: Eating Well

Ingredient Notes: Chile-garlic sauce is a spicy blend of chiles, garlic and other seasonings; it is found in the Asian section of the market.Napa cabbage has an elongated head and is pale green in color with tender, tapered white ribs. Its tightly packed, crinkled leaves have a crisp texture. Discard the cone-shaped core. One small head yields about 8 cups shredded. Tip: To poach chicken: Combine two 14-ounce cans reduced-sodium chicken broth, 2 chopped scallions, 2 slivers fresh ginger and 2 cloves garlic in a large skillet; bring to a simmer. Add 11°2 pounds boneless, skinless chicken breast and cook over medium heat until no longer pink inside, 10 to 15 minutes. The flavorful poaching liquid will keep, tightly covered, in the refrigerator fo

Rating:
Prep Time: 30 minutes
Cook Time: 40 minutes
Difficulty: Difficult

Nutrition Facts

Makes 6 servings
Amount Per Serving
Calories 0.0
Total Carbs 0.0 g
Dietary Fiber 0.0 g
Sugars 0.0 g
Total Fat 0.0 g
Saturated Fat 0.0 g
Unsaturated Fat 0.0 g
Potassium 0.0 mg
Protein 0.0 g
Sodium 0.0 mg
Dietary Exchanges
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings
Ingredients

Dressing
0 tbsp  brown sugar
0 tsp  sesame oil
3 tbsp  canola oil

Salad
2 tbsp  sesame seeds
0 cup  grated carrots
5 each  radishes
0 1/2 cup  chopped scallions
Directions
  1. 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.
  2. 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.
  3. 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.

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