Chicken Salad with Vegetables and Sesame Ginger Vinaigrette

National Chicken Council
  • Yield: 4 servings
  • Prep: 15 mins
  • Cook: 0 mins


4cups shredded cooked chicken, from whole rotisserie-cooked bird
2stalks celery, chopped
1-- red bell pepper, diced
1/4cup fresh cilantro leaves, chopped
2-- scallions, minced
2cups watercress or arugula
1teaspoon salt
1/2teaspoon black pepper
Sesame Ginger Vinaigrette:
1-- orange, zested and juiced
2tablespoons light soy sauce or tamari
2tablespoons rice wine vinegar
1tablespoon honey
2tablespoons grated fresh ginger
2-- scallions, minced
2cloves garlic, minced
2tablespoons sesame oil
1/2cup canola or safflower oil
1/2teaspoon salt
1/4teaspoon black pepper
2tablespoons toasted sesame seeds


  1. Chicken salad: In large bowl, combine chicken, celery, red pepper, cilantro, scallions and watercress or arugula leaves. Toss well to combine. Add ½ cup Sesame Ginger Vinaigrette (recipe follows) and salt and pepper; toss gently again. Divide salad evenly among four plates or place on large serving platter. 
  2. Sesame Ginger Vinaigrette: In medium bowl, stir together orange zest, orange juice, soy sauce, rice wine vinegar, honey, ginger, scallions and garlic. Slowly whisk in sesame and canola or safflower oil, just until incorporated. Season and salt and pepper. Stir in sesame seeds just before serving. Dressing can be refrigerated in airtight container for up to one week.

Adapted from Fresh Every Day by Sara Foster, Clarkson Potter, 2005.




Nutritional Info *per serving

  • Calories 650
  • Glycemic Load 2.37
  • Fat 43g
  • Saturated Fat 5g
  • Polyunsaturated Fat 13g
  • Monounsaturated Fat 23g
  • Cholesterol 130mg
  • Sodium 1280mg
  • Potassium 730mg
  • Carbohydrate 16g
  • Fiber 3g
  • Sugars 10g
  • Protein 50g
  • Trans Fat 0g
  • Vitamin A 40%
  • Vitamin C 110%
  • Calcium 15%
  • Iron 15%