Sesame Chicken Salad

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  • 2 cups chopped roasted chicken without skin
  • 1 (10 ounce) package torn mixed European-style or Italian-blend salad greens
  • 1 (8 3/4 ounce) can whole baby corn, drained and halved crosswise
  • 2 green onions, sliced
  • 1/4 cup sliced radishes


  • 1/2 cup orange juice
  • 1/4 cup rice vinegar or white vinegar
  • 1/2 teaspoon toasted sesame oil
  • 1/4 teaspoon pepper


  • 1 1/2 teaspoons sesame seed, toasted*
  • Finely shredded radish (optional)
  • Orange slices (optional)


  1. Salad: Combine the chicken, salad greens, baby corn, green onions and radishes in a large salad bowl.
  2. Dressing: Combine the orange juice, vinegar, oil, and pepper in a screw-top jar. Cover and shake well.
  3. Refrigerate for up to 3 days; shake before using.
  4. Transfer salad to individual bowls.
  5. To serve, pour dressing over salad mixture, tossing lightly to coat.
  6. Garnishes: Sprinkle each serving with sesame seed.
  7. Garnish with finely shredded radish and orange slices if desired.

Yield: 6 servings

* To toast sesame seeds, cook and stir in nonstick skillet over medium heat for about 1 minute or just till lightly golden. Watch closely so they don't burn. Remove from heat and transfer to a bowl to cool completely.

Nutrition facts per serving: 154 cal., 7 g total fat (2 g sat. fat., 25 mg calcium, 96 mg sodium, 6 g carb, 2 g fiber, 15 g pro

Food exchanges: 1/2 vegetable, 2 meat, 1/2 fat