Strawberry Chicken Salad with Hoisin-Sesame Dressing Driscolls

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

Strawberry Chicken Salad with Hoisin-Sesame Dressing Driscolls

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.



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.

Leafs Strawberry

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