Recipe: Asian Chicken Salad with Ginger-Soy Vinaigrette

By Khalil Hymore

I love dishes that I can make in advance, keep in my refrigerator, and eat throughout the week. Chicken Salad with Ginger-Soy Vinaigrette is one of those dishes. Not only does it keep well -- it actually tastes better the next day.

Asian Chicken Salad with Ginger-Soy Vinaigrette
Makes 8 servings

For Dressing:

• 1/4 cup soy sauce
• 1/4 cup rice wine vinegar
• 1 tablespoon honey
• 1 tablespoon Dijon mustard
• 1 tablespoon grated ginger
• 2 cloves garlic, minced
• 2 tablespoons sesame oil
• 1 cup extra-virgin olive oil

For Salad:

• 1 large rotisserie chicken, or roast your own
• 1 head of Savoy cabbage, thinly shredded
• 2 red bell peppers, cored, seeded, and cut into thin strips
• 6 scallions, thinly sliced
• 1 large carrot, peeled and shredded
• 2 tablespoons sesame seeds, white or black

1. For the dressing, whisk together soy sauce, vinegar, honey, mustard, ginger, and garlic in a medium sized bowl. While whisking, slowly pour sesame oil and olive oil into mixture until dressing has emulsified. Set aside.

2. Quarter the chicken and remove the meat from the bones. Discard bones and skin. Thinly slice or shred chicken, place in a large bowl, and toss with cabbage, bell peppers, scallions, and carrot.

3. Coat salad with ginger soy dressing and garnish with sesame seeds. Serve cold or at room temperature. Extra dressing can be kept in an airtight container in the refrigerator for up to two weeks.