Janet NicolSesame Ginger Chicken Salad
In The Fresh Meat Case
Sesame Ginger Chicken Salad
In The Fresh Meat Case
PREP TIME: 20min COOK TIME: 0min
Serves 4
- 312
Calories - 27g
Protein - 479mg
Sodium - 3g
Sat. Fat - 6g
Sugar 
Ingredients
4 cups leftover cooked, shredded PERDUE® OVEN STUFFER® Whole Chicken with Giblets
4 tbsp. rice wine vinegar
1 tbsp. sesame oil
1 tbsp. grated ginger
1 tbsp. soy sauce
1 tbsp. honey
1/4 tsp. salt
1/8 tsp. black pepper
4 tbsp. vegetable oil
2 cups arugula
1 cup celery, chopped
1 cup red bell pepper, diced
1/4 cup cilantro, chopped
2 scallions, sliced
2 tbsp. toasted sesame seeds, optional
Step 1
Whisk
Whisk together the rice wine vinegar, sesame oil, grated ginger, soy sauce, honey, salt and pepper. While whisking, drizzle in the vegetable oil. Set aside.
TIP
TIP: Soy Sauce contains wheat. Tamari sauce looks and tastes like soy sauce, but contains little or no wheat. Try tamari sauce for a wheat or gluten free alternative.
Step 2
Toss
In a large bowl, toss together the shredded chicken, arugula, celery, red bell pepper, cilantro and scallions. Toss the chicken salad with the sesame ginger dressing.
Step 3
Serve
To serve, divide chicken salad between 4 plates. Sprinkle with sesame seeds and serve.
45 MIN
