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Strawberry Chicken Salad with Hoisin-Sesame Dressing

Strawberry Chicken Salad with Hoisin-Sesame Dressing
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Prep Time: 0 min Serves: 6
Cooking Time: 0 min Yield: 6 Servings
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“I love this salad because it's a wonderful source of vitamin C and protein,” says Tina Ruggiero, RD, nutritional consultant for Driscoll’s Berries. “It's also quick to prepare and pretty to look at!” This recipe makes about 11/3 cups of the flavorful hoisin-sesame dressing (more than the 1/2 cup you’ll need for the chicken salad), so Ruggerio recommends refrigerating the rest and using it during the week to flavor other salads or drizzle over grilled meats or fish.




For the salad:
1 package strawberries (16oz or about 3 cups)
12 oz cooked, smoked chicken breast, chopped
8 oz mixed baby greens, washed and dried (about 8 cups)
3/4 cup jicama, julienned
2 green onions, sliced

For the dressing:

1/2 cup vegetable oil
1/4 cup rice vinegar
1/4 cup light soy sauce
2 tablespoons sugars
1 tablespoon hoisin sauce
1 tablespoon sesame seeds, toasted
1 1/2 teaspoons sesame oil
1 1/2 teaspoons Dijon mustard
1 (1-inch) piece fresh ginger, peeled
1 medium shallot, peeled and chopped
1 clove garlic
3/4 cup fennel, thinly sliced
Fresh ground black pepper, to taste


To make the dressing, place vegetable oil, vinegar, soy sauce, sugars, hoisin sauce, sesame seeds, sesame oil, Dijon mustard, ginger, shallot, garlic, and pepper in a blender or food processor and blend until smooth. (Or grate the ginger and mince the shallot and garlic, then whisk all ingredients together). Refrigerate in a covered container. To make the salad, hull and slice or quarter strawberries. Combine strawberries, chicken, greens, jicama, fennel, and green onion in a large bowl. Drizzle with about 1/2 cup dressing and toss gently until evenly mixed.

Makes 6 servings

Per serving: 221 calories, 10g fat, 1.2g saturated fat, 48.23mg cholesterol, 221mg sodium, 13.1g carbohydrates, 3.8g fiber, 19.7g protein


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