Chicken Salad with Vegetables and Sesame Ginger Vinaigrette

Yield: 4 servings
Prep: 15 mins
Cook: 0 mins

Recipe by National Chicken Council

National Chicken Council

Ingredients

Salad:: 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

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.
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.