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

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).

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