Sesame ginger chicken salad
Recipe by Carrie Hirsch This refreshing salad makes about 4 cups and is ideal for entertaining or a light lunch. Bright with ginger, lime and sesame, it can be served in endive or radicchio leaves for an elegant, bite-sized presentation.
Ingredients
Ingredients (chicken)
- 1 tablespoon vegetable oil
- 4 boneless skinless chicken thighs
- Salt and pepper to taste
Ingredients (dressing)
- 4 mini cucumbers cut into 1/2-inch dice
- 1/2 cup mayonnaise
- 2 tablespoons honey
- 2 tablespoons lime juice
- 1 1/2 teaspoons sesame oil
- 1 teaspoon ginger powder
- 2 garlic cloves minced
- 1/2 teaspoon salt
- Endive or radicchio leaves for serving
- Mini cucumber slices for garnish
Instructions
Directions (chicken)
- Heat a nonstick skillet over medium heat with vegetable oil. Cook chicken thighs until browned on both sides, flattening them to ensure even cooking.
- Season with salt and pepper near the end. Transfer to a cutting board.
Directions (dressing)
- In a medium bowl, whisk together all dressing ingredients.
- Slice chicken into bite-sized pieces, and fold into the dressing.
- Cover and refrigerate for 2 hours or overnight. Just before serving, spoon salad into radicchio leaves, and arrange on a platter.
Notes
Optional serving idea: For a dramatic display, halve a papaya, remove the seeds, and fill with sesame ginger chicken salad. Garnish with mini cucumber slices, and serve with crackers on the side
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