Sesame Ginger Chicken Salad

• 4 cup with perdue oven stuffer whole roaster, extra meaty
• 4 tablespoon rice wine vinegar
• 1 tablespoon sesame oil
• 1 tablespoon grated ginger
• 1 tablespoon soy sauce
• 1 tablespoon honey
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper
• 4 tablespoon vegetable oil
• 2 cup arugula
• 1 cup celery, chopped
• 1 cup red bell peppers, diced
• 1/4 cup cilantro, chopped
• 2 scallions, sliced
• 2 tablespoon toasted sesame seeds, optional

1. Whisk
2. Whisk together the rice wine vinegar, sesame oil, grated ginger, soy sauce, honey, salt and pepper. While whisking, drizzle in the vegetable oil. Set aside.
3. TIP: Soy Sauce contains wheat. Tamari sauce looks and tastes like soy sauce, but contains little or no wheat. Try tamari sauce for a wheat or gluten free alternative.
4. Toss
5. In a large bowl, toss together the shredded chicken, arugula, celery, red bell pepper, cilantro and scallions. Toss the chicken salad with the sesame ginger dressing.
6. Serve
7. To serve, divide chicken salad between 4 plates. Sprinkle with sesame seeds and serve.