Asian-Style Ginger Chicken Salad with Mango

House Chef Abbie Leeson USA
(No ratings yet)
icon--seal icon--serving-size
Serves 4
icon--seal icon--difficulty
Not too tricky
icon--seal icon--time

Change up that mayo-based chicken salad with the freshness of grated ginger, pickled ginger and Asian-style ginger sesame sauce. Each ginger adds a different spice nuance. Serve over salad greens or tuck into a sandwich.

Start Cooking
Place chicken in a saucepan with enough water to cover. Bring to a low simmer over medium heat. Cook uncovered 15-20 minutes or until chicken reaches 160-165°F (70°C) and is no longer pink. Remove from water; cool. Shred or cut into ½-inch (2cm) pieces. See it
Combine chicken, Ginger Sesame Sauce, Pickled Ginger, Grated Ginger, green onion, cilantro and white pepper. Stir in mango and almonds. Let stand 15 minutes for flavors to blend or cover and refrigerate until ready to serve.
See it
Serve salad over mixed greens with additional Ginger Sesame Dressing, or use for sandwich filling.
See it
Top tip

If Ginger Sesame Cooking Sauce is unavailable, substitute 1 tablespoon each of reduced sodium soy sauce, sesame oil and seasoned rice vinegar.

Start Cooking