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.




15 min


15 min


No Comments

    Leave a Reply


    Skill Level