Sesame-ginger Chinese chicken salad
4
Points®
Total Time
53 min
Prep
30 min
Cook
8 min
Serves
6
Difficulty
Easy
A seemingly rich but light dressing makes this veggie-packed salad something special. Full of color and texture, serve this salad as a hearty lunch or dinner salad. With two cups per serving, no one will leave the table hungry. Ready in just under an hour, you can speed up your prep time with leftover chicken or pre-cooked purchased chicken. The dressing can be made up to 3 days ahead and stored in the refrigerator. Bring to room temperature and whisk before serving.
Ingredients
Uncooked skinless boneless chicken breast
1 pound(s), cut into strips or use tenders
Less sodium soy sauce
3 Tbsp
Rice wine vinegar
2 Tbsp
Sesame oil
1 tsp, Sesame Ginger Dressing
Rice wine vinegar
2 Tbsp
Honey
2 Tbsp
Sesame oil
4 tsp
Olive oil
1 Tbsp
Water
1 Tbsp, warm
Minced ginger
1 Tbsp
Less sodium soy sauce
1 Tbsp
Jarred minced garlic
2 tsp
Sriracha hot sauce
1 tsp, or to tasteVeggies and Garnish
Shredded uncooked napa cabbage
4 cup(s)
Shredded red cabbage
2 cup(s)
Shredded carrots
2 cup(s)
Red bell pepper
1 medium, thinly sliced
Shelled edamame
1 cup(s)
Scallions
2 Tbsp, chopped
Cilantro
2 Tbsp, chopped
Sesame seeds
1 Tbsp, toasted