Salad with Hoisin-Sesame Dressing

Hoisin-Sesame Dressing:
125 ml of vegetable oil
60 ml of light soy sauce
60 ml of 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 (25 mm) piece fresh ginger, peeled
1 medium shallot, peeled and chopped
fresh ground black pepper, to taste
70 grams of thinly sliced fennel
Chicken Salad:
450 grams of Driscoll's Strawberries
100 grams of julienned jicama
340 grams of cooked, smoked chicken breast, chopped
230 grams of mixed baby greens, washed and dried (about 8 cups)
2 green onions, sliced

20 min | 6 | community | other courses

This strawberry recipe makes about 315 ml of the flavorful hoisin-sesame dressing. You'll only need 110 grams 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.

Directions

CREATED BY: CHEF TIM CUSHMAN

Hoisin-Sesame Dressing

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 315 ml)

Chicken Salad

Hull and slice or quarter strawberries. Combine strawberries, chicken, greens, jicama, fennel and green onion in a large bowl. Drizzle with about 115 ml dressing and toss gently until evenly mixed.