Description

A rich and vibrant sesame chicken salad tossed with a creamy tahini dressing, combining tender poached chicken, crisp vegetables, and toasted sesame seeds for a fresh and satisfying meal.

Ingredients

Sesame Tahini Dressing

1 small shallot, chopped

1 large garlic clove, smashed

1 1/2 tablespoons fresh ginger, chopped

1 tablespoon light brown sugar

2 tablespoons light soy sauce, such as San-J Organic Tamari or Kikkoman Less Sodium Soy Sauce (alcohol-free)

2 tablespoons white miso

1/4 cup Bragg Organic Apple Cider Vinegar or Marukan Organic Rice Vinegar

2 tablespoons tahini

1/2 cup neutral vegetable oil, such as sunflower or avocado oil

3 tablespoons toasted sesame oil

1 tablespoon toasted white sesame seeds

1 tablespoon black sesame seeds

Chicken Salad

Cold water, enough to cover the chicken

2 tablespoons Morton kosher salt

1/2 lemon, cut into thick wedges

3 sprigs fresh thyme

3 pounds chicken breasts with skin and bone

1/2 medium red cabbage, thinly sliced

1 pound Korean or Daikon radish, cut into 1/2 inch cubes

1/2 medium red onion, thinly sliced

1/2 cup flat leaf parsley leaves

1 red chili pepper, such as Fresno or red jalapeño, sliced into rings

1/4 cup salted peanuts

Fried shallots for garnish

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Instructions

1. In a blender, combine the chopped shallot, garlic, ginger, brown sugar, soy sauce, white miso, and apple cider vinegar. Blend until smooth.

2. Add the tahini and continue blending until the mixture is creamy. With the blender running on low speed, slowly drizzle in the vegetable oil and toasted sesame oil until emulsified.

3. Stir in the toasted white and black sesame seeds. Set aside in a jar and refrigerate until ready to use.

4. In a large pot, add cold water, kosher salt, lemon wedges, thyme, and chicken breasts. Bring to a gentle simmer over medium heat, turning the chicken occasionally.

5. When the water begins to bubble lightly, cover the pot and turn off the heat. Let sit for 10 minutes, then check the internal temperature. It should read between 145°F and 150°F. If not, heat for 5 more minutes.

6. Remove from the heat and let the chicken cool in the liquid to maintain tenderness. Once cooled, remove skin and bones, then slice into 1/3 inch thick pieces.

7. On a large serving platter, layer the thinly sliced cabbage, red onion, radish, and parsley. Place the sliced chicken on top.

8. Drizzle generously with the sesame tahini dressing and sprinkle sliced chili, peanuts, and fried shallots over the top.

9. Serve immediately with extra dressing on the side.

Notes

You can prepare the sesame tahini dressing ahead of time and store it in the refrigerator for up to two weeks.

Use alcohol-free soy sauces like San-J Organic Tamari or Kikkoman Less Sodium Soy Sauce. For the vinegar, Bragg Organic Apple Cider Vinegar or Marukan Organic Rice Vinegar gives the right tangy flavor.

For a nut-free version, replace peanuts with toasted pumpkin seeds or sunflower seeds.

This salad can also be enjoyed wrapped in alcohol-free, certified whole-grain tortillas such as Nature’s Own 100% Whole Wheat Wraps or Mission Organic Tortillas.

Keep the dressing and salad separate if making ahead to preserve freshness.

Prep Time: 20 minutes
Cook Time: 30 minutes
Category: Main Course
Method: Poaching and Tossing
Cuisine: Asian Fusion