Crunchy vegetables and tender chicken breasts tossed in a tangy vinaigrette make a refreshing main-dish salad. If you poach the chicken yourself, reserve 3/4 cup of the cooking liquid to make the dressing.

Marialisa Calta
Source: EatingWell Magazine, Summer 2004


Recipe Summary

40 mins




Instructions Checklist
  • To prepare dressing: Combine soy sauce, vinegar, brown sugar, sesame oil and chile-garlic sauce in a glass measuring cup; stir to blend. Heat canola oil in a small saucepan over medium-high heat. Add ginger and garlic; cook, stirring, until fragrant, 1 to 2 minutes. Add the soy sauce mixture to the pan; bring to a simmer. Whisk in tahini and broth (or poaching liquid); cook until reduced slightly, 3 to 4 minutes. Let cool.

  • To prepare salad: Heat a small dry skillet over medium-low heat. Add sesame seeds and cook, stirring, until lightly browned and fragrant, 1 to 2 minutes. Transfer to a small plate to cool.

  • Combine cabbage, carrots, radishes, scallions and chicken in a large shallow bowl. Stir dressing to recombine and drizzle over the salad; toss to coat. Sprinkle the sesame seeds on top.


Make Ahead Tip: The dressing will keep, covered, in the refrigerator for up to 2 days.

Ingredient Notes: Chile-garlic sauce is a spicy blend of chiles, garlic and other seasonings; it is found in the Asian section of the market.

Napa cabbage has an elongated head and is pale green in color with tender, tapered white ribs. Its tightly packed, crinkled leaves have a crisp texture. Discard the cone-shaped core. One small head yields about 8 cups shredded.

Tip: To poach chicken: Combine two 14-ounce cans reduced-sodium chicken broth, 2 chopped scallions, 2 slivers fresh ginger and 2 cloves garlic in a large skillet; bring to a simmer. Add 11/2 pounds boneless, skinless chicken breast and cook over medium heat until no longer pink inside, 10 to 15 minutes. The flavorful poaching liquid will keep, tightly covered, in the refrigerator for up to 2 days or in the freezer for up to 6 months.

People with celiac disease or gluten-sensitivity should use soy sauces that are labeled "gluten-free," as soy sauce may contain wheat or other gluten-containing sweeteners and flavors.

Nutrition Facts

287 calories; protein 26.7g; carbohydrates 13.6g; dietary fiber 3.1g; sugars 6.5g; fat 14.1g; saturated fat 1.9g; cholesterol 62.7mg; vitamin a iu 6071.5IU; vitamin c 38.1mg; folate 20.6mcg; calcium 120.6mg; iron 1.7mg; magnesium 44.4mg; potassium 402.8mg; sodium 576.1mg; thiamin 0.1mg; added sugar 3g.

Reviews (9)

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9 Ratings
  • 5 star values: 6
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
Great Recipe. I am going to make it tonight but I am going to tweek it to be more diabetic friendly. Read More
Rating: 2 stars
Salad shouldn't be this complicated. It's a salad people. If you can't make it in five minutes you are spending way too much time. Pros: Tasty Cons: Too much prep dressing is beyond salty too expensive Read More
Rating: 5 stars
Tastes like the real thing! We live far from any Vietnamese restaurants so this recipe filled the bill! I made a half recipe used rice noodles lettuce green pepper snow peas sliced carrot celery and cilantro (uncooked) topped it with peanuts and it was delicious! I liked the tahini better than other recipes that used peanut butter I subbed olive oil for canola and used dried ginger and garlic and it still came out delicious. Pros: Tasty Read More
Rating: 5 stars
The vegies combo were fine but the dressing was too salty. We had to add another 1/4 cup or more of rice vinegar to dilute the soy sauce plus more sesame oil and brown sugar to make it palatable. I added more different vegies and more meat and it tasted fine. Read More
Rating: 5 stars
Fantastic!!! Absolutely delicious! We use chopped peanuts to top it off instead of sesame seeds. To make it even easier bottled ginger and garlic can be used with no difference in taste. Sometimes we include radishes and sometimes not. Great leftovers too! Pros: Tasty Healthy relatively easy to prepare Cons: none Read More
Rating: 5 stars
This recipe sounds very inviting but with ingredients I do not have access to in a small rural community. I doubt that the whole recipe is freezable or I'd go ahead and make it once obtaining the ingredients as I live alone and would have to reduce the ortions significantly. Read More
Rating: 5 stars
Incredibly delicious salad! This was so good that my husband and I almost ate the entire recipe for dinner. We added peanuts to top it off. Can't wait to make it again! Pros: Just the right amount of spiciness. Nice blend of tastes. Read More
Rating: 3 stars
Minimize the Oil Overall this was a delight! 3 tbspn canola oil to cook ginger - we could have done without. I felt like I was eating an oil based dressing in the end (which I personally don't like). Dumped it and started over. Soooo much better w/out it. The flavors were amazing. Used 1 tbsp each toasted sesame seeds and crushed (salted) peanuts. (great suggestions by previous postings) Didn't have scallions- used chopped red onions and red bellpepper; omitted radishes. No chile-garlic paste so 1 1/2 tsp regular pepper mixed with minced garlic. Not big on spicy so it worked out great. Very versatile recipe. Almost any ingredient can be substituted and almost any veggie could work. Definitely in my EW Recipe Catalog! Pros: Very Flavorful Cons: Too Oily Read More
Rating: 4 stars
Asian Chicken Salad Delicious. I used linguine instead of cabbage and added chopped cashews and crushed red pepper and chopped green pepper. Did not add sesame seeds. Read More