Sesame Chicken Salad

A new favorite of mine. The dressing is low-fat and very flavorful so a little goes a long way. I usually make this for lunch once or twice a week. Try adding snow peas, sweet grape tomatoes, or chopped zucchini for extra variety. Hope you enjoy this salad as much as I have.

Yield: 4     (serving size: about 1 1/2 cups)


1/4 cup rice vinegar

1/4 cup low-sodium soy sauce

1 tbsp. creamy peanut butter

1 tsp. dark sesame oil

1 tsp. bottled minced fresh ginger

1 tsp. bottled minced garlic (1 clove fresh)


2 1/2 cups chopped cooked chicken breast

3 cups baby spinach leaves

1 1/2 cups red bell pepper strips

1/2 cup grated carrot

3 tbsp. thinly sliced onion (use green onion for a more mild onion flavor or red onion for bold flavor)

1 tsp. sesame seeds, toasted

  1. To Prepare Vinaigrette – combine first (6) ingredients, stirring with whisk. Set aside.
  2. To Prepare Salad – combine chicken and next (4) ingrediens (through onions) in a large bowl. Drizzle with vinaigrette, tossing gently to coat. Sprinkle with seasame seeds.

Based on Recipe from Cooking Light magazine, August 2004

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