SALAD
3 cups cubed or shredded cooked chicken
3 stalks celery, sliced diagonally
1 can (11 ounces) mandarin oranges, well drained
½ cup drained and sliced water chestnuts
½ cup finely sliced scallions (white and green parts)
1 small red bell pepper, cored, seeded, and minced
¼ cup sliced almonds
DRESSING
½ inch fresh ginger, minced
2 cloves garlic, minced
3 tablespoons minced fresh parsley leaves
2 tablespoons soy sauce
¼ cup tahini (sesame seed paste)
2 tablespoons fresh lemon juice
1 tablespoon sesame oil
1 cup plain yogurt
1 tablespoon white or rice wine vinegar
1 tablespoon brown sugar
¼ cup vegetable oil
¾ teaspoon ground coriander
Salt and pepper, to taste
GARNISH
Toasted sesame seeds
Instructions
Mix all the salad ingredients in a large bowl.
To make the dressing, in a blender (or with a wire whisk) mix the ginger,
garlic, parsley, soy sauce, tahini, lemon juice,
sesame oil, yogurt, vinegar, sugar, vegetable oil, coriander, and salt and pepper.
Drizzle over the salad, and mix. Sprinkle toasted sesame seeds on top.
Cover and refrigerate at least 1 hour,
or up to 2 days, before serving.
Yield: 4 to 6 servings
Nutritional Information
Per Serving
Calories 370
Calories from Fat_200 (54%)
Total Fat_22 g
Saturated Fat_2.5 g
Cholesterol_55 mg
Sodium_430 mg
Total Carbohydrate_19 g
Dietary Fiber_4 g
Sugars_11 g
Proteins_26 g
Calcium_15%RDA
