Sesame Roast Chicken Salad


  • Makes4 to 4 servings

Precooked supermarket rotisserie chickens are convenient, but the meat is often dry. We've solved that problem by anointing it with a moist, tasty dressing. The leftovers make a wonderful filling for sandwiches


  • 1 rotisserie chicken, (about 1 kg)

  • 1/3 cup mayonnaise

  • 2 tbsp sesame oil

  • 2 tsp low-sodium soy sauce

  • 1 tsp peeled, grated fresh ginger

  • 2 tbsp sesame seeds

  • 1 1/2 cups thinly sliced celery, (sliced on the diagonal)

  • 1/4 cup thinly sliced green onion, (sliced on the diagonal)

  • 2 tbsp coarsely chopped celery leaves, (optional)


  • Separate chicken meat from skin and bones and shred into bite-sized pieces. Place meat in a large bowl or storage container and set aside.

  • Measure mayonnaise into a small bowl. Slowly add sesame oil, whisking constantly, until well combined. Whisk in soy sauce and ginger.

  • Place sesame seeds in a small dry skillet over medium heat. Cook, stirring for 2 minutes or until sesame seeds are toasted. Scrape seeds into a small bowl and set aside.

  • Add dressing to the chicken and toss together. Add celery and green onions, and toss until just combined. Sprinkle with toasted sesame seeds and celery leaves.

This article was originally published on May 01, 2009

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