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Crunchy Sesame-Ginger Chicken Salad

Crunchy Sesame-Ginger Chicken Salad


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Yield

Serves 4 (serving size: about 2 cups)

Instead of uncooked ramen noodles, this familiar salad gets its crunch from rice crackers (we like plain, sesame, and nori flavors). Add these last so they retain their texture. You could also use chopped unsalted roasted almonds or cashews. Think of frozen edamame as having the same purpose and versatility as frozen green peas, a quick-cooking staple that adds instant vibrancy to any dish. Toasted sesame oil has a very robust flavor profile; you can substitute regular sesame oil or canola oil if you like.

Ingredients

  • 6 tablespoons fresh lime juice
  • 1/4 cup toasted sesame oil
  • 2 tablespoons honey
  • 2 teaspoons fresh ginger paste (such as Gourmet Garden)
  • 1/2 teaspoon kosher salt
  • 2 cups shredded rotisserie chicken breast (8 oz.)
  • 1 cup frozen shelled edamame, thawed
  • 1 cup thinly sliced red bell pepper
  • 1/2 cup diagonally sliced green onions
  • 6 tablespoons chopped fresh cilantro, divided
  • 1 (14-oz.) pkg. shredded tricolor coleslaw mix
  • 15 rice crackers, broken in half (about 2 oz.)
  • 2 tablespoons toasted sesame seeds, divided

Nutritional Information

  • Calories 393
  • Fat 18.9g
  • Satfat 2.7g
  • Monofat 6.7g
  • Polyfat 6.9g
  • Protein 22g
  • Carbohydrate 35g
  • Fiber 5g
  • Cholesterol 49mg
  • Iron 2mg
  • Sodium 479mg
  • Calcium 93mg
  • Sugars 15g
  • Est. added sugars 9g

How to Make It

Stir together juice, oil, honey, ginger, and salt in a large bowl with a whisk. Add chicken, edamame, bell pepper, green onions, 1/4 cup cilantro, and coleslaw to juice mixture; toss to coat. Add crackers and 1 tablespoon sesame seeds; toss. Divide cabbage mixture among 4 plates; sprinkle with remaining 2 tablespoons cilantro and 1 tablespoon sesame seeds.


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