Mild or Spicy Chicken Salad with Lemon & Sesame Seeds

Anna Pump is another of my favored cookbook authors, this recipe is from her latest book "Summer on a Plate". I've not been disappointed with any of Anna's recipes and this one is no exception. The flavor combinations in this one are perfect, it's a delicious and healthy take on chicken salad.

Anna Pump's Spicy Chicken Salad with Lemon and Sesame Seeds

Anna's Comments:

"You'll find yourself making this throughout the summer. It has a nice bite and crunch and leftovers (if any!) make superb sandwiches."

1 1/2 pounds chicken breasts (skin and bones removed)

4 scallions, sliced thin (white & green parts)

1/2 cup chopped celery

1/2 cup red bell pepper, sliced into thin strips

1/2 cup yellow bell pepper, sliced into thin strips

1 cup jullienne or shredded carrots

1 tablespoon minced, seeded jalapenos (or less if preferred)*

1 teaspoon grated lemon zest

1 tablespoon toasted sesame seeds

2 tablespoons chopped fresh cilantro

3/4 cup broccoli, cut into very small florets


Dressing:

1/4 cup olive oil

1 tablespoon fresh lemon juice

2 tablespoons rice vinegar

1 teaspoon toasted sesame oil

1 tablespoon Dijon mustard

11/2 teaspoons kosher salt

1 teaspoon sugar


Bring 2 quarts of water to a rapid boil. Add the chicken, cover, and turn off heat. Let it stand for 2 hours, don't lift the lid. The chicken will be moist and perfectly done. Remove chicken from the pot. Cut the chicken into bite-size chunks and mix with the scallions, celery, peppers, carrots, jalapenos, lemon zest, sesame seeds, cilantro, and broccoli.


Place all the ingredients for the dressing in a jar with a tight-fitting lid and shake well to blend. Add the dressing to the salad ingredients in the bowl with the and toss gently to combine.

Makes 6 servings.


* My notes; There were no jalapenos at the market so I substituted 2 small serrano chili peppers (I removed seeds and membranes before mincing finely.)

This is a great recipe, I've never made it into sandwiches because there is never any left!
I think it would be a perfect filling for pita bread though.