A delicious Asian chicken salad with crunchy broccoli slaw and a punched up sesame vinaigrette with the twang of French's® Spicy Brown Mustard. Ingredients Servings 4 8 24 48 80 100 Asian Sesame Dressing | Serves 4 1/4 cup Frenchs ® Spicy Brown Mustard 2/3 cup Rice Wine Vinegar 6 tbsps Orange Juice 1/4 cup Ginger, grated 2 tbsps Brown Sugar, light 1 cup Canola Oil 1/4 cup Sesame Oil 4 tsps McCormick Culinary ® Sesame Seeds, White Broccoli Salad | Serves 4 4 each Chicken Breast, 6 oz portions 2 cups Napa Cabbage, shredded 2 cups Broccoli Florets, blanched 1 cup Red Bell Pepper, julienne 1 cup Carrots, julienne 1 cup Asian Sesame Dressing 1 tbsp Cilantro, chopped 1/4 cup Peanuts, roasted Procedure Asian Sesame Dressing In a bowl add mustard. Whisk in vinegar, orange juice, ginger and sugar until evenly distributed.
Slowly whisk oils into mustard base until emulsified. Divide in half to use as marinade. Hold remainder refrigerated until needed.
Prep In a bowl, combine chicken breast with reserved dressing. Toss until well coated. Cover and marinate at least 1 hour, up to overnight.
Set grill to medium high. Remove chicken from marinade, discard excess. Grill chicken breasts, marking on both sides and cooking to an internal temperature of 165°F.
Allow chicken to rest. Slice and hold refrigerated for service.
Service For each serving, in a large bowl combine 1/2 cup cabbage, 1/2 cup broccoli florets, 1/4 cup peppers, 1/4 cup carrots, and 1/4 cup Asian Sesame Dressing. Toss until evenly coated.
Transfer to desired plate. Top with 6 ounces of slices chicken and garnish with 1/2 teaspoon cilantro and a tablespoon peanuts. Serve chilled. CHEF’s TIP!
Top this salad with French's® Crispy Fried onions for a crunchy addition.
Recipe type: Salads Lettuce Wraps and Side Salads