Sesame Asian Chicken Salad


  • 2 boneless, skinless chicken breasts, poached (2 lbs)
  • 1/2 lb snow peas, sliced diagonally
  • 7 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 soy sauce
  • 1 tsp sugar
  • 1 tsp fresh ginger, minced
  • 1/4 cup extra virgin olive oil
  • 1/4 cup peanut oil
  • dash of red pepper flakes
  • canned Mandarin orange slices for garnish
  • crispy tortilla strips for garnish, optional


  • Poach chicken in simmering water until cooked through. About 10 minutes.
  • Cut chicken into 1/4 inch strips.
  • Combine chicken, snow peas, water chestnuts, scallions, sesame seeds, salt and pepper in a bowl and toss lightly.
  • Mix sherry, egg yolk, lemon juice, mustard, soy sauce, sugar and ginger in a food processor or small bowl, and blend well.
  • Slowly add oils, beating constantly until mixture has emulsified.
  • Add hot pepper flakes to taste.
  • Pour dressing over salad and toss well.
  • Garnish with orange slices and crispy tortilla strips if desired.
  • Serve chilled or at room temperature.

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