Saturday, July 04, 2009

Chicken Salad with Peanut Dressing and Toasted Sesame Seeds

As you can see, I haven't been cooking much and that was due to the "sick" I had. But now I'm over it and my appetite is back more than ever specially since I'm almost 7 months pregnant. I'm still having issues with red meat, but I know I need to get protein in my system so I combined the peanut dressing from one recipe with some roasted chicken I had and came up with this salad. The peanut dressing is actually for hot pasta (like spaghetti or fettuccine) and it makes about 2 cups of dressing. Since I only needed a few tablespoons for one salad, I'm saving the leftover so that I can make this Crunch Noodle Salad tomorrow.


  • Mixed greens
  • Cooked chicken, cut into bite sized chunks
  • Peanut dressing (recipe below)
  • 1/2 tablespoon toasted sesame seeds or chopped peanuts
Peanut Dressing
  • 1 cup vegetable oil
  • 1/4 cup rice wine vinegar
  • 1/3 cup soy sauce
  • 3 tablespoons dark sesame oil
  • 1 tablespoon honey (I added a little more than a tablespoon)
  • 2 garlic cloves, minced
  • 1 teaspoon grated fresh ginger
  • 2 tablespoons toasted white sesame seeds, divided
  • 1/2 cup smooth peanut butter

Make the dressing: Whisk together the vegetable oil, rice wine vinegar, soy sauce, sesame oil, honey, garlic, ginger, 2 tablespoons sesame seeds and peanut butter in a medium bowl.

To make salad (for one): place enough mixed greens on plate and top with chopped chicken. Drizzle some of the peanut dressing over the salad then top with toasted sesame seeds or toasted chopped peanuts.

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