Tropical Chicken Salad with Carrot Ginger Vinaigrette (10.18.13)

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  • 1 cup shredded carrot
  • 1/2 cup canola or olive oil
  • 1/3 cup rice vinegar
  • 2 tablespoons chopped onion
  • 1 tablespoon chopped fresh ginger
  • 1 tablespoon reduced-sodium soy sauce
  • 2 tablespoons honey or sugar



  • 4 cups arugula
  • 1/4 fresh pineapple, cut into chunks
  • 1 orange, sliced
  • 2 carrots, thinly sliced
  • 1/2 red bell pepper, thinly sliced
  • 1/4 cup sesame seeds
  • 2 green onions, thinly sliced


Place carrot, oil, vinegar, onion, ginger, soy sauce and honey or sugar in a blender or food processor and puree until smooth. Set aside.

In a large bowl, combine the arugula, pineapple, orange, carrots and bell pepper. Mix well with desired amount of dressing. Top with sesame seeds and onions. Serve immediately.