Asian Chicken Salad

1/4 C reduced-sodium soy sauce
3 T rice wine vinegar
1-1/2 T brown sugar
1-1/2 T sesame oil
1-1/2 T chile-garlic sauce
3 T canola oil
1 T minced fresh ginger
2 cloves garlic, minced
1 T tahini paste (optional)
3/4 C reduced sodium fat free chicken broth
2 T sesame seeds
8 C shredded napa cabbage
1-1/2 C shredded carrots
5 radishes, sliced
1/2 C chopped scallions
3-1/2 C shredded skinless cooked chicken

To prepare dressing: Combine soy sauce, vinegar, brown sugar, sasame oil, and chile-garic sauce in a glass measuring cup; stir to blend. Heat canola oil in a small saucepan over med-high heat. Add ginger and garlic; cook, sgtirring, until fragrant, 1 to 2 minutes. Add the soy sauce mixture to the pan; bring a simmer. Whisk in tahini and broth; cook until reduced slightly, 3-4 minutes. Let cool.

To prepare salad: Heat a small dry skillet over med-low heat. Add sesame seeds and cook, stirring, until lightly browned and fragrant, 1-2 minutes. Transfer to small plate and cool.

Combine cabbage, carrots, radishes, scallions, and chicken in a large shallow bowl. Stir dressing to recombine and drizzle over the salad; toss to coat. Sprinkle the sesame seeds on top.

Yield: 6 servings

Number of Servings: 6

Recipe submitted by SparkPeople user CHIQUILETTE.