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Chinese Chicken Salad with Citrus-Miso Dressing
EatingWell Test 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.
¾ cup sesame seeds
¾ teaspoon sea salt
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
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
1To 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.
2Transfer 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).
3To prepare dressing: Whisk juice, vinegar, miso, honey, sesame oil and sambal oelek in a small bowl.
4To 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.
5Divide 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.