Ingredients

• 1/4 cup reduced-sodium soy sauce
• 3 tablespoon rice-wine vinegar
• 1 1/2 tablespoon brown sugar
• 1 1/2 teaspoons sesame oil
• 1 1/2 teaspoons chile-garlic sauce, (see Ingredient notes)
• 3 tablespoon canola oil
• 1 tablespoon minced fresh ginger
• 2 cloves garlic, minced
• 1 tablespoon tahini paste
• 3/4 cup reduced-sodium chicken broth, or reserved chicken-poaching liquid
• 2 tablespoon sesame seeds
• 8 cups shredded napa cabbage, (1 small head; see Ingredient notes)
• 1 1/2 cups grated carrots, (2-3 medium)
• 5 radishes, sliced (about 1 cup)
• 1/2 cup chopped scallions
• 3 1/2 cups shredded skinless cooked chicken, (about 1 1/2 pounds boneless, skinless chicken breast) (see Tip)

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Cooking Directions

Step 1

To prepare dressing: Combine soy sauce, vinegar, brown sugar, sesame oil and chile-garlic sauce in a glass measuring cup; stir to blend. Heat canola oil in a small saucepan over medium-high heat. Add ginger and garlic; cook, stirring, until fragrant, 1 to 2 minutes. Add the soy sauce mixture to the pan; bring to a simmer. Whisk in tahini and broth (or poaching liquid); cook until reduced slightly, 3 to 4 minutes. Let cool.

Step 2

To prepare salad: Heat a small dry skillet over medium-low heat. Add sesame seeds and cook, stirring, until lightly browned and fragrant, 1 to 2 minutes. Transfer to a small plate to cool.

Step 3

Combine cabbage, carrots, radishes, scallions and chicken in a large shallow bowl. Stir dressing to recombine and drizzle over the salad; toss to coat. Sprinkle the sesame seeds on top.