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Plate of strawberry chicken salad with hoisin sesame dressing and slices of toast

Description

This strawberry recipe makes about 1 1/3 cups of the flavorful hoisin-sesame dressing. You'll only need 1/2 cup for the chicken salad so refrigerate the remaining and keep on hand for up to a week to flavor other salads or drizzle over grilled meats or fish.

Hoisin-Sesame Dressing
  • 1/2 Cup vegetable oil
  • 1/4 Cup light soy sauce
  • 1/4 Cup rice vinegar
  • 2 Tablespoons sugar
  • 1 Tbsp. hoisin sauce
  • 1 Tbsp. sesame seeds, toasted
  • 1 1/2 Teaspoons sesame oil
  • 1 1/2 Teaspoons Dijon mustard
  • 1 Clove garlic
  • 1 (1-inch) piece fresh ginger, peeled
  • 1 medium shallot, peeled and chopped
  • fresh ground black pepper, to taste
  • 3/4 Cup thinly sliced fennel
Chicken Salad
  • 1 Package Driscoll's Strawberries (16 ounces or about 3 cups)
  • 3/4 Cup julienned jicama
  • 12 ounces cooked, smoked chicken breast, chopped
  • 8 ounces mixed baby greens, washed and dried (about 8 cups)
  • 2 green onions, sliced
Hoisin-Sesame Dressing
  1. Place vegetable oil, vinegar, soy sauce, sugar, hoisin sauce, sesame seeds, sesame oil, Dijon mustard, ginger, shallot, garlic and pepper in a blender or food processor and blend until smooth. (Or, grate the ginger and mince the shallot and garlic then whisk all ingredients together.) Refrigerate in a covered container. (Makes about 1 1/3 cups)
Chicken Salad
  1. Hull and slice or quarter strawberries. Combine strawberries, chicken, greens, jicama, fennel and green onion in a large bowl. Drizzle with about 1/2 cup dressing and toss gently until evenly mixed.
Calories 221
Total Fat 10.16 g
Saturated Fat 1.23 g
Cholesterol 48.23 mg
Sodium 221 mg
Total Carbohydrates 13.18 g
Dietary Fiber 3.81 g
Protein 19.75 g