Sesame Chicken Salad


2 lbs cooked chicken breasts, boneless, skinless, cut into 1/4 inch strips
1/2 lb snow peas, sliced diagonally
8 water chestnuts, sliced
4 scallions, sliced on a bias
1/2 cup sesame seeds, lightly toasted
kosher salt and black pepper to taste
2 tbs dry sherry
1 egg yolk
1 and 1/2 tbs fresh lemon juice
1 tbs Dijon mustard
1 tbs dark soy sauce
1 tsp sugar
1/2 tsp fresh ginger, minced
1/4 cup extra virgin olive oil
1/4 cup peanut oil
dash red pepper flakes


  • Combine the chicken, snow peas, water chestnuts, onion, sesame seed, salt and pepper in a bowl and toss lightly.
  • Mix sherry, egg yolk, lemon juice, mustard, soy sauce, sugar and ginger in the bowl of a food processor and mix to combine.
  • Gradually add the oils, pulseing constantly until mixture is emulsified.
  • Add the hot pepper flakes to taste.
  • Pour mixture over the chicken, mix well and serve chilled or at room temperature.




15 min


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