Chicken Salad with Vegetables and Sesame Ginger Vinaigrette

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

A Sesame Ginger Vinaigrette punches up the flavor of this summery chicken salad.

National Chicken Council


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






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