Chinese Chicken Salad with Citrus-Miso Dressing

Chinese Chicken Salad with Citrus-Miso Dressing

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From the EatingWell Kitchen

This Asian-inspired chicken dinner salad recipe has terrific crunch, thanks to sugar snap peas and napa cabbage. The orange dressing gets a kick of heat from sambal oelek, an Indonesian hot sauce. If you can't find it, try sriracha in its place.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • Gomasio
  • ¾ cup sesame seeds
  • ¾ teaspoon sea salt
  • Dressing
  • ⅓ cup freshly squeezed clementine or orange juice (about 3 clementines)
  • 3 tablespoons rice vinegar
  • 2 tablespoons white miso paste (see Tip)
  • 1 tablespoon honey
  • 1 tablespoon toasted sesame oil
  • 2 teaspoons sambal oelek
  • Salad
  • 6 cups thinly sliced napa cabbage
  • 2 cups sugar snap peas, thinly sliced diagonally
  • 4 clementines or mandarins, peeled and sectioned
  • 2 cups shredded cooked chicken breast
  • ½ cup coarsely chopped fresh mint
  • ¼ cup sliced scallions, white and green parts

Preparation

  • Active

  • Ready In

  1. To prepare gomasio: Toast sesame seeds in a medium-size dry skillet over medium heat, stirring constantly, until golden brown, 4 to 5 minutes. Add salt and cook, stirring constantly, for about 1 minute more. Transfer to a plate or bowl and let cool completely.
  2. Transfer mixture to a spice grinder and pulse a few times to grind coarsely; there should be a few whole seeds remaining (or use a mortar and pestle).
  3. To prepare dressing: Whisk juice, vinegar, miso, honey, sesame oil and sambal oelek in a small bowl.
  4. To prepare salad: Combine cabbage, peas, clementines (or mandarins), chicken, mint and scallions in a large bowl. Drizzle with the dressing and toss gently to combine.
  5. Divide among 4 large salad plates or shallow bowls. Sprinkle each serving with 1 teaspoon of the gomasio (see Tip).
  • Gomasio [goh-MAH-shee-oh] is a Japanese seasoning made with toasted sesame seeds coarsely ground with a small amount of sea salt. It has a wonderful nutty flavor that sparks up plain roasted or grilled vegetables, sautéed greens, salads and grilled fish. Store leftover gomasio in an airtight glass container in the refrigerator up to 3 weeks.
  • Miso is fermented soybean paste made by inoculating a mixture of soybeans, salt and grains (usually barley or rice) with koji, a beneficial mold. Miso is undeniably salty, so a little goes a long way. White or sweet miso (Shiromiso), made with soy and rice, is yellow and milder in flavor; use for soup, salad dressings and sauces for fish or chicken. Look for it near tofu at well-stocked supermarkets.

Nutrition information

  • Serving size: 2½ cups
  • Per serving: 271 calories; 8 g fat(2 g sat); 6 g fiber; 25 g carbohydrates; 27 g protein; 119 mcg folate; 60 mg cholesterol; 15 g sugars; 4 g added sugars; 2,011 IU vitamin A; 86 mg vitamin C; 139 mg calcium; 4 mg iron; 462 mg sodium; 767 mg potassium
  • Nutrition Bonus: Vitamin C (143% daily value), Vitamin A (40% dv), Folate (30% dv), Iron (22% dv)
  • Carbohydrate Servings:
  • Exchanges: 1 fruit, 1 vegetable, 3 lean meat, ½ fat

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