Chicken Salad Recipe: The Secret’s in the Sesame

Who makes the best chicken salad on the block? Your neighbors will be begging for this mayo-free recipe.

Shredded-Chicken Salad with Sesame Seed Dressing
(Makes 4 servings)

• 4 chicken cutlets
• 1 1/2 teaspoons any salt-free blended seasoning
• 1 large cucumber, peeled and shredded
• 4 medium carrots, peeled and shredded
• Sesame Seed Dressing (recipe to follow)

1. Bring ½ inch water to boil in large skillet fitted with round wire rack.
2. Sprinkle chicken with blended seasoning.
3. Place chicken on rack, cover pan, and steam 8 minutes, until springy to touch.
4. Remove and let cool.
5. Tear into long shreds and mix with dressing.
6. To serve: Divide cucumber and carrot among 4 plates and top with chicken and dressing; or shred cucumbers and carrots, mix with chicken and dressing, and serve over bed of greens.

Per Serving: 1 cup with dressing
Calories: 270
Fat: 13.1 g
Cholesterol: 63 g
Sodium: 151
Carbohydrate: 14.5 g
Protein: 22.6 g

Sesame Seed Dressing
(Makes 4 servings)

• 1/2 cup orange juice
• 2 tablespoons safflower oil
• 2 tablespoons red wine vinegar
• 2 teaspoons sesame seeds, toasted
• 1 teaspoon salt-free extra spicy seasoning
• 1 teaspoon low-sodium soy sauce

In small bowl, combine all ingredients. Pour over chicken and toss.

Per Serving: about 3 tablespoons
Calories: 91
Fat: 7.7
Cholesterol: 0 mg
Sodium: 58 mg
Carbohydrate: 3.9 g
Protein: 0.8 g

This week’s featured recipe is from The Saturday Evening Post Antioxidant Cookbook by Cory SerVaas, M.D.
© 1995 The Saturday Evening Post Society. All rights reserved.

To order a copy of this book, visit store.sepstore.org/cookbooks.html.