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Asian Chicken Salad with Soy Ginger Dressing

March 8, 2011

There’s a fast food salad place called Food Stuff in the Chicago Merchandise Mart that I love to eat at when I’m there for

asian chicken salad

work.  They make fresh chopped salads and have really good dressings.  One of my favorites is a regular on their menu, and it’s the soy ginger dressing that absolutely makes it.  I’ve tried to find some store bought dressings, but none come close to the slightly sweet, slightly savory taste of theirs, and I couldn’t pin down the ingredients.  I found this recipe in Food & Wine and thought it might come close, and it did!  It’s light and really coats salad well, and adds the perfect savory and sweetness to the salad.  You can add any toppings you want, and I have listed my favorites.


For the dressing:

1 T minced fresh ginger

1 T minced shallot

2 T rice vinegar

2 T mayonnaise

1 T low-sodium soy sauce

1/3 cup vegetable oil (I used less)

Salt and freshly ground pepper

For the salad:

Chopped romaine lettuce

Cooked edamame

Poached shredded chicken

Carrots, julienne

Crushed peanuts

Sliced mushrooms

Broccoli, blanched in boiling water


In a blender, puree the ginger, shallot, vinegar, mayonnaise and soy sauce. With the machine on, add the vegetable oil and blend until smooth.   Season with salt and pepper.

Assemble salads with desired quantities of vegetables and toss with dressing.

One Comment leave one →
  1. March 8, 2011 11:15 pm

    That looks wonderful! ~Jackie

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