Citrus Sesame Chicken Salad

Try chicken, shrimp, or toasted tofu in this wonderful dish: The dressing’s really the thing. The flavor comes from the intriguing combination of orange and sesame. Bring this on a platter to a gathering or a friend, and watch it disappear. Toasted sesame oil (it has a medium brown color) can be found in the Asian section of the grocery store.

Serves 4 1/2-cup servings • Prep Time: 15 minutes

CITRUS VINAIGRETTE

2  teaspoons toasted sesame oil

1/2  teaspoon grated orange zest or orange extract

1/4  cup plus 2 tablespoons fresh orange juice

Salt and pepper

 

2  cups chopped romaine

2  cups diced cooked chicken, shrimp, halibut, or vegetable protein

1  cup chopped fresh orange, or drained and rinsed canned mandarin oranges

1/2  cup chopped green onions, with some green

1  teaspoon toasted sesame seeds, for garnish

1. For the vinaigrette, whisk the sesame oil, orange zest, and orange juice in a bowl. Season to taste with salt and pepper.
2. Arrange the greens on a platter and top with the chicken, orange, and green onions. Cover and chill for up to 4 hours before serving. Then drizzle with the vinaigrette and sprinkle with sesame seeds to serve.

Calories 109 calories • Total Fat 3g • Saturated Fat 0.3g • Carbohydrates 8g • Protein 0g • Dietary Fiber 1.5g • Sodium 133mg

 

WHO KNEW?

Q: How do I toast sesame seeds?

A: It’s easy and the aroma is amazing. Here’s how: For stovetop toasting, use a wide frying pan. Heat the sesame seeds on medium heat, shaking the pan occasionally, for about 3 minutes. Remove the pan from the heat when the seeds start to darken and become fragrant. For oven toasting, preheat the oven to 325°F. Spread the seeds out on a rimmed baking sheet. Bake for about 15 minutes, until the seeds start to brown and become fragrant. For both methods, allow the toasted seeds to cool before using in a recipe. Store in a covered jar at room temperature.