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Colorful chicken salad with sesame dressing, cucumber, radish, carrot, and cabbage in a bowl.
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5 from 1 vote

Poached Chicken Salad with a Creamy Sesame Dressing

I LOVE this crisp and refreshing poached chicken salad with a creamy sesame dressing. It is so easy to make and comes together so beautifully, not to mention all the colors!
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Dinner
Cuisine: American
Servings: 4
Author: Lindsey Baruch

Ingredients

For the Poached Chicken

  • 1 thumb ginger
  • 2 garlic cloves
  • 1 teaspoon peppercorns
  • Salt to taste
  • 1 lb chicken breasts

For the Salad

  • 2 carrots, julienned
  • 1 cup jicama, in matchsticks
  • 2 Persian cucumbers, thinly sliced
  • ¼ cup green onions, thinly sliced
  • Sesame seeds, cilantro, sliced watermelon radish to garnish

For the Dressing

  • ¼ cup Field Trip Chickpea Butter
  • ½ tablespoons rice vinegar
  • 4 tablespoons soy sauce
  • 1 tablespoon honey
  • 1 tablespoon warm water
  • 1 thumb ginger
  • 1 tablespoon sesame oil
  • 1 garlic clove
  • 1 tablespoon sesame seeds
  • 1 shallot
  • ¼ teaspoon chili flakes

Instructions

  • To begin, make your dressing by placing all your components in a blender. Blend until all combined and a creamy sauce has formed, set aside.
  • Next, place your chicken in a pot and cover with water, add your aromatics and bring to a boil, then simmer until fully cooked. Remove and shred/slice. Set aside.
  • Slice and assemble all your vegetables for the salad. Toss in a bowl with your dressing and poached chicken. Serve!

Nutrition

Calories: 210kcal | Carbohydrates: 8g | Protein: 27g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 73mg | Sodium: 1141mg | Potassium: 519mg | Fiber: 1g | Sugar: 5g | Vitamin A: 78IU | Vitamin C: 3mg | Calcium: 41mg | Iron: 1mg