Chicken Salad with Crunchy Vegetables and Sesame Ginger Vinaigrette

Chicken Salad with Crunchy Vegetables and Sesame Ginger Vinaigrette

When my husband went out of town last weekend, I was left not knowing what I felt like doing for dinner.  The whole cooking for one thing is hard because I typically make recipes that serve 4 so that we eat once and then we have leftovers.  Of course, when alone, I have been known to eat two servings worth in one setting, so that’s not really a problem. 

I decided to go grocery shopping Friday right after work, and since the whole work, shop, carry groceries up a flight of steps, put groceries away AND then make dinner, sounded ridiculously out of the question, I got a rotisserie chicken.  Had that with some chips and a Mexican real sugar Coke and life was good. 

Chicken Salad with Crunchy Vegetables

This was a win-win situation because the next day I had all the rest of the rotisserie chicken to use.  Looking through Sara Foster’s Fresh Every Day: More Great Recipes from Foster’s Market I found this recipe for Chicken Salad with Crunchy Vegetables and Sesame Ginger Vinaigrette.  Perfect.  It was easy and good.  There is plenty of dressing, and later tossed with some shredded makes a lovely Asian inspired slaw!


Chicken Salad with Crunchy Vegetables and Sesame Ginger Vinaigrette

Serves 4 to 6.

  • 4 cups shredded cooked chicken (one 3 1/2 to 4-pound roasted chicken)
    2 ribs bok choy or celery stalks, sliced on the diagonal into 1/4″ pieces
    1 red bell pepper, cored, seeded, and diced
    1/4 cup chopped fresh cilantro leaves
    2 scallions, minced (white and green parts)
    Sesame Ginger Vinaigrette (recipe follows)
    2 cups watercress, washed and trimmed of tough stems
    Sea salt and freshly ground black pepper to taste

Combine the chicken, bok choy or celery, red pepper, cilantro, scallions, and 1/2 cup of the vinaigrette in a large bowl and toss to mix. Add the watercress and more vinaigrette to taste. Season with salt and pepper and toss again gently. Divide the salad evenly among individual plates or place on a large platter and serve immediately.

Note: If you make this salad to serve later, add the watercress and toss with the dressing just before serving.

Sesame Ginger Vinaigrette

Makes about 1 cup

  • Grated zest and juice of 1 orange
    2 tablespoons light soy sauce or tamari
    2 tablespoons rice wine vinegar
    1 tablespoon honey
    2 tablespoons grated fresh ginger (about 1 2″ piece)
    2 scallions, minced (white and green parts)
    2 garlic cloves, minced
    2 tablespoons toasted sesame oil
    1/2 cup canola or safflower oil
    sea salt and freshly ground black pepper to taste
    2 tablespoons toasted sesame seeds

Stir the orange zest and juice, soy sauce, vinegar, honey, ginger, scallions, and garlic together in a small bowl. Slowly whisk in the sesame and canola oils until they are incorporated. Season with salt and pepper. Stir in the sesame seeds just before serving. Refrigerate in an airtight container until ready to serve for up to 1 week.



This will be my entry for Foodie Friday at Designs by Gollum!



This will be my entry for Souper Sundays (Soup, Salad, or Sammie) hosted by Deb at Kahakai Kitchen.

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  1. says

    This is definitely a great use of that leftover chicken! I need that vinaigrette in my life for sure. I love all things sesame ginger.

  2. says

    This is a really good evening meal….I enjoy those rare moments when it is all about me and I can eat or do whatever I want. Love it.



  3. says

    Spring has arrived at your house, and it’s time for you to start finding new salad dressing recipes for us! This salad and its dressing are an excellent start!

  4. says

    Real sugar Coke. That sounds so good right now as I have a jar of peanuts next to me. The salad sounds great, those chickens come in handy.

  5. says

    Sounds great to me, especially after eating Mexican food two nights in a row! I printed out the recipe and then suddenly remembered that I own that cookbook. Time to dust it off and start meal planning!

  6. says

    I haven’t cooked from that Foster’s Market cookbook in forever–I need to drag it out. This looks like such a fresh and delicious salad–thanks for sharing it with Souper Sundays. ;-)