Saturday, October 8, 2011
Asian Chicken Salad
I guess you've figured I love just about all Asian-inspired foods. Double that if sesame oil is an ingredient. Here is a simple, simple salad. Make the dressing ahead of time, use pre-packaged cole slaw mix and clean a rotisserie chicken, and you can have this on the table in minutes.
ASIAN CHICKEN SALAD (3-4 servings)
Dressing:
1/4 cup reduced-sodium soy sauce
3 Tbsp rice wine vinegar
1 1/2 Tbsp brown sugar
1 1/2 tsp sesame oil
1 1/2 tsp chile-garlic sauce
3 Tbsp canola oil
1 Tbsp minced fresh ginger
2 cloves garlic, minced (about 2 tsp)
1 Tbsp tahini paste
3/4 cup reduced-sodium chicken broth
Salad:
2 Tbsp sesame seeds
16 oz package cole slaw mix (with carrots and red cabbage)
about 1 cup thinly sliced radishes
1/2 cup chopped scallions
about 3/4 to 1 pound chopped cooked chickens
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, unti fragrant, 1-2 minutes. Add the soy sauce mixture to the pan; bring to a simmer. Whisk in tahini and broth; cook until reduced slightly, 3-4 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, 1-2 minutes. Transfer to a small plate to cool.
Combine cole slaw mix, 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.
NOTE: I rarely use all of the dressing called for in a recipe. I usually use about half and save the other half for another salad.
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