Asian Chicken Salad With Sesame-Ginger Vinaigrette

11/02/2011 01:45 pm ET | Updated Aug 31, 2012

In the Pantry Challenge video series, Lauren Braun Costello, a chef, author and food stylist, shows busy moms how to make wholesome meals using ingredients they already have in their pantries, solving their unique cooking challenges.

In this video, Lauren helps Jennifer C., a busy mother of two and P.R. professional, make a healthy, tasty salad that even her veggie-hating husband will eat. The secret to this salad's deliciousness? It's all in the dressing -- flavored strongly by toasted sesame oil.

First, Lauren prepares the dressing, which is deceptively creamy despite being dairy-free. She puts soy milk into a blender, along with the toasted sesame oil (which has more depth than the non-toasted variety), canola oil, rice vinegar (for that balancing acidity), miso paste (for thickness), chopped ginger and honey (which binds the dressing together).

The salad itself is a simple medley of flavors and colors: Cucumbers, orange segments, red onions and grilled chicken (leftover, if you'd like) served over a bed of lettuce. Lauren pours in the dressing, gives it a toss, and this simple, flavorful meal is good to go.

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