Asian Chicken Salad
 

1. 1/4 cup reduced-sodium soy sauce
2. 3 tablespoons rice-wine vinegar
3. 1 1/2 tablespoons brown sugar
4. 1 1/2 tablespoons sesame oil
5. 1 1/2 tablespoons chile-garlic sauce (see Ingredient notes)
6. 3 tablespoons canola oil
7. 1 tablespoon minced fresh ginger
8. 2 cloves garlic, minced
9. 1 tablespoon tahini paste
10. 3/4 cup reduced-sodium chicken broth or reserved chicken-poaching liquid
11. 2 tablespoons sesame seeds
12. 8 cups shredded napa cabbage (see Ingredient Notes)
13. 1 1/2 cups grated carrots
14. 5 radishes, sliced
15. 1/2 cup chopped scallions
16. 3 1/2 cups shredded skinless cooked chicken (see Tip)

Cooking Directions

1. To prepare dressing: Combine soy sauce, vinegar, brown sugar, sesame oil and chile-garlic sauce in a glass measuring cup; stir to blend. Heat canola oil in a small saucepan over medium-high heat. Add ginger and garlic; cook, stirring, until fragrant, 1 to 2 minutes. Add the soy sauce mixture to the pan; bring to a simmer. Whisk in tahini and broth (or poaching liquid); cook until reduced slightly, 3 to 4 minutes. Let cool.
2. To prepare salad: Heat a small dry skillet over medium-low heat. Add sesame seeds and cook, stirring, until lightly browned and fragrant, 1 to 2 minutes. Transfer to a small plate to cool.
3. 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.