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Sesame Chicken Salad

Healthycooking's picture
  Sesame seeds 2 Tablespoon
  Salad oil 1⁄4 Cup (4 tbs)
  Lemon juice 3 Tablespoon
  Soy sauce 1 1⁄2 Tablespoon
  White wine vinegar 1 1⁄2 Tablespoon
  Garlic 3 Clove (15 gm), minced or pressed
  Finely minced fresh ginger 2 Teaspoon
  Edible pod peas/1 package of 6 ounce frozen chinese pea pods, thawed 1⁄2 Pound, ends and strings removed
  Bean sprouts 1⁄2 Pound
  Shredded cooked chicken 3 1⁄2 Cup (56 tbs) (Cold)

In a small frying pan over medium heat, toast sesame seeds, stirring often, until golden (about 5 minutes); let cool, then place in a large bowl.
Add oil, lemon juice, soy, vinegar, garlic, and ginger; set aside.
Drop fresh peas and bean sprouts into a 5 to 6-quart kettle half filled with boiling water. (If using thawed frozen pea pods, just drain them; no need to cook.)
Cook until water resumes a full rolling boil; drain, rinse well with cold water, and drain again.
Add vegetables and chicken to sesame mixture; stir gently.

Recipe Summary

Difficulty Level: 
Very Easy
Side Dish
Quick, Healthy

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Average: 4.3 (20 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2064 Calories from Fat 1194

% Daily Value*

Total Fat 135 g207.2%

Saturated Fat 22.4 g111.9%

Trans Fat 1 g

Cholesterol 387.6 mg129.2%

Sodium 1635.6 mg68.1%

Total Carbohydrates 66 g21.9%

Dietary Fiber 20.1 g80.2%

Sugars 24.1 g

Protein 150 g299.8%

Vitamin A 50.4% Vitamin C 244.4%

Calcium 48.1% Iron 91.1%

*Based on a 2000 Calorie diet

Sesame Chicken Salad Recipe