You are here: Home » Recipes » Chicken Salad with Vegetables and Sesame Ginger Vinaigrette 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 PrintEmail Ingredients Salad:4 cups shredded cooked chicken, from whole rotisserie-cooked bird2 stalks celery, chopped1 -- red bell pepper, diced1/4 cup fresh cilantro leaves, chopped2 -- scallions, minced2 cups watercress or arugula1 teaspoon salt1/2 teaspoon black pepperSesame Ginger Vinaigrette:1 -- orange, zested and juiced2 tablespoons light soy sauce or tamari2 tablespoons rice wine vinegar1 tablespoon honey2 tablespoons grated fresh ginger2 -- scallions, minced2 cloves garlic, minced2 tablespoons sesame oil1/2 cup canola or safflower oil1/2 teaspoon salt1/4 teaspoon black pepper2 tablespoons toasted sesame seeds Instructions 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.