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Sesame Marinade and Dressing for Asian Grilled Chicken Salad

Mellow sweet onions and marinated grilled chicken are enhanced by a pungent gingery-sesame marinade which doubles as a dressing.



1 tablespoon roasted peanut oil, such as Loriva brand

1 small shallot, peeled, coarsely chopped

3 small garlic cloves, peeled and chopped

1 tablespoon scallion whites, cleaned, thinly sliced

1 tablespoon garlic scapes or green garlic, cleaned, thinly sliced

3 tablespoons low salt tamari sauce, organic

1 tablespoon rice vinegar

1 teaspoon fresh ginger, peeled and grated

¼ teaspoon hot pepper flakes, or more to taste

⅓ cups filtered water

3 tablespoons dark cane sugar

2 teaspoons sesame seeds

1 teaspoon lemon grass, inner leaves, chopped fine

2 tablespoons sesame oil



Add 1 T. roasted peanut oil into a 9 inch skillet, turn heat to moderate. Add the shallots and garlic and saute 2 minutes until just colored.


Add the scallions and garlic scapes and stir one minute.


Add the next 8 ingredients (tamari through lemon grass). Bring to a boil, then simmer covered to bring the flavors together just 2 minutes.


Take off the heat and let cool. Whisk in 2 T. sesame oil.


Place into a clean, sterile glass jar and refrigerate.

Loriva makes an excellent roasted peanut oil.

This recipe may not be reproduced without the consent of its author, Karen Sheer.

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