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.