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Asian Chicken Salad

This colorful salad comes together in no time, particularly if you use a purchased rotisserie chicken. To poach the chicken yourself, bring a large saucepan of water to a boil over high heat. Add 1/2 tsp. salt and boneless, skinless chicken breasts. Reduce the heat until the water is barely simmering and cook until the chicken is opaque throughout, 8 to 10 minutes. Remove from the heat and let stand until the chicken is cool enough to handle, then shred the meat.

Ingredients:

  • 1/2 small red onion, thinly sliced, plus 2 Tbs. finely chopped onion
  • 1 tsp. finely grated fresh ginger
  • 1 1/2 Tbs. white miso
  • 3 Tbs. rice vinegar
  • 1 Tbs. honey
  • 5 Tbs. canola oil
  • 2 Tbs. Asian sesame oil
  • 1 red or yellow bell pepper, seeded and thinly sliced
  • 2/3 cup bean sprouts
  • 4 cups shredded cooked chicken breasts, poached or rotisserie
  • 1/4 cup coarsely chopped fresh cilantro

Directions:

Make the dressing
In a blender, combine the chopped onion, ginger, miso, vinegar, honey, canola oil and sesame oil and pulse until smooth.

Assemble the salad
In a large bowl, combine the onion slices, bell pepper, bean sprouts, chicken and cilantro. Add the dressing and toss to coat evenly. Arrange the salad on a plate and serve immediately. Serves 4.

Adapted from Williams-Sonoma Food Made Fast Series, Salad, by Brigit L. Binns (Oxmoor House, 2007).