Make Mother’s Day special with Ginger Sesame Chicken Salad
Mother’s Day is just around the corner. You can celebrate Mom with this Ginger Sesame Chicken Salad. It’s easy to make and takes only minutes. It uses bought cooked or rotisserie chicken.
Sesame oil and fresh ginger flavor the salad. I like to use toasted sesame oil. It has a deep nutty flavor.
You can use any type of cooked chicken. Remove the skin and bones. You can use white vinegar diluted with a little water instead of rice vinegar. Bok choy or thinly sliced regular cabbage can sub for Napa or Chinese cabbage. You can use any color bell pepper.
Ginger Sesame Chicken Salad INGREDIENTS
2 tablespoons chopped or grated fresh ginger (or 2 teaspoons ground ginger) 3 tablespoons reducedsodium soy sauce 3 tablespoons rice vinegar 1 tablespoon toasted sesame oil
1 tablespoon honey
1/2 pound cooked boneless, skinless chicken breast cut into bite-size pieces
4 cups thinly sliced Napa or Chinese cabbage
1 cup sliced red bell pepper 1 cup sliced portobello mushrooms, sliced 4 scallions, sliced
1/2 cup unsalted peanuts 3 tablespoons chopped cilantro (optional garnish)
DIRECTIONS
Mix ginger, soy sauce, rice vinegar, sesame oil and honey together in a medium-size skillet. Turn on the heat to medium-high. Add the chicken and cook 3 to 4 minutes to warm chicken. Divide the cabbage between two dinner plates. Remove the chicken from the skillet with a slotted spoon leaving the sauce and place on top of cabbage on each plate. Add the red bell pepper, mushrooms, scallions and peanuts to the plates. Heat the sauce in the skillet for 30 to 40 seconds to thicken sauce. Spoon the remaining sauce over the salad. Sprinkle the cilantro on top, if using. Makes 2 servings.