Roasted Chicken Salad with Balsamic-Hoisin Dressing | CUESA

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Roasted Chicken Salad with Balsamic-Hoisin Dressing


Keith Hammerich, Chef Instructor, City College of San Francisco (August 23, 2008).

Serves 5-6


¼ pound snow peas, blanched (immersed in boiling, salted water until bright green, drained and cooled in ice water)
¼ pound green beans (haricot vert), blanched
6 ounces mixed greens
2-3 heads Belgian endive
1 cup bean sprouts
10 ounces roasted chicken, sliced (skin removed if desired)
2 scallions, sliced
1 red bell pepper, seeds removed and thinly sliced
Cilantro, to taste for garnish
Toasted sesame seeds for garnish

¼ cup Dijon mustard
¼ cup balsamic vinegar
1 tablespoon rice vinegar
½ cup hoisin sauce
1 teaspoon garlic, chopped
1 teaspoon ginger, grated
1 tablespoon shallots, chopped
¾ cup “salad” oil
¼ cup olive oil


For the dressing
Place the first seven ingredients into a bowl. Whisk in the oils slowly or place items in a food processor, blend together and, with the machine running, add the oils until incorporated. Refrigerate until needed.

To serve
Toss first 8 salad ingredients together in a large salad bowl. Pour in just enough dressing to coat and toss again. Garnish with cilantro and sesame seeds.


CUESA (Center for Urban Education about Sustainable Agriculture) is dedicated to growing thriving communities through the power and joy of local food. Learn More »