Asian Chopped Chicken Salad

Asian Chopped Chicken Salad

Salad:

2 tbls sesame seeds

8 cups shredded cabbage, Napa

1 cup shredded carrots, optional

1/2 cup sliced green onion or scallions

3 to 4 cups shredded chicken (boiled boneless breasts)

Dressing:

1/4 cup soy sauce or tamari

1/4 cup  rice wine vinegar

2 cloves minced garlic

3 tbls canola oil (or vegetable)

2 tbls brown sugar

2 tbls sesame oil

2 to 3 tbls chili garlic sauce

1 1/2 tbls fresh grated ginger

1 tbls tahini paste

1/2 cup chicken broth 

Asian cooking is an experience all it's own!  To make this healthy dish possible, you may need to pick up a few new ingredients.  Usually, all of them can be found at any grocery that has a good Asian isle.  However, I have found that you will cut your bill in half if you stop by your local Asian grocery.  You will also have a wonderful experience too!  This creation came from my families little addiction to Pei Wei... it's pretty close, very easy & a nice surprise to bring to the table.

To make the dressing: combine soy sauce, rice wine vinegar, sesame oil and garlic chili sauce in a bowl. Stir to combine.  Heat canola oil in a small pan over med high heat. Add ginger & garlic, saute 2 minutes or until fragrant.  Add the soy mixture to pan & bring to a low simmer.  Now, whisk in tahini & chicken broth.  Continue simmering until mixture reduces, approximately 4 to 5 minutes.  Set in fridge to cool.

To make the salad: combine cabbage, carrots, green onions or scallions & shredded chicken.  Refrigerate until ready to serve.

Next, heat a small skillet over med low heat and add sesame seeds.  Cook until lightly browned, about 2 minutes.  Set aside to cool.  This step is optional.  You can just use them right from the jar.

Time to assemble.  Toss the salad with dressing (right before serving).  Now, sprinkle with sesame seeds.  It can be a meal all by itself or part of an Asian dinner.  It's also great to take to a group gathering, simply take your dressing in a separate bowl and dress before serving.