Sesame Chicken Salad

Healthycooking's picture

Dec. 19, 2010


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

Nutrition Facts

Serving size Complete recipe

Calories 2064Calories from Fat 1194

 % Daily Value*

Total Fat 135 g207.7%

Saturated Fat 22 g110%

Trans Fat 0 g


Sodium 1635 mg68.13%

Total Carbohydrates 66 g22%

Dietary Fiber 20 g80%

Sugars 24 g

Protein 150 g300%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet